Thai Tapioca Pearl Pudding

Instructions

1. Soak the tapioca pearls
   Place the tapioca pearls in a large bowl and cover with cold water. Let them soak for 10 minutes, then drain and rinse thoroughly.
2. Cook the tapioca pearls
   Bring 4 cups of water to a boil in a medium saucepan. Add the soaked tapioca pearls and cook for about 12-15 minutes, stirring occasionally, until they become translucent with just a tiny white dot in the center. Drain and rinse with cold water to stop the cooking process.
3. Prepare the coconut mixture
   In a separate pot, combine 1 can of coconut milk, sugar, salt, and palm sugar. Heat over medium heat, stirring until the sugar dissolves completely. Do not let it boil. If using cornstarch, mix it with 1/4 cup water to create a slurry and add to the mixture to thicken.
4. Combine and cook
   Add the cooked tapioca pearls to the coconut milk mixture. Stir gently to combine. Add the remaining can of coconut milk and vanilla extract. Simmer on low heat for 5 minutes, stirring occasionally to prevent sticking.
5. Cool and serve
   Remove from heat and let the pudding cool to room temperature. The mixture will thicken as it cools. For best results, refrigerate for at least 2 hours before serving. Divide into serving bowls and top with fresh mango and toasted coconut flakes.