Thai Tapioca Pearls with Coconut Cream

Instructions

1. Soak the tapioca pearls
   Rinse the tapioca pearls in cold water. Then soak them in room temperature water for 10 minutes to soften slightly. Drain well.
2. Cook the tapioca pearls
   In a large pot, bring 4 cups of water to a boil. Add the drained tapioca pearls and stir gently. Reduce heat to medium and cook for about 15 minutes, stirring occasionally until pearls become translucent with a small white dot in the center. They should be chewy but not hard.
3. Prepare the coconut sauce
   In a separate saucepan, combine coconut milk, palm sugar, salt, and pandan leaves (or extract). Heat over medium heat until sugar is completely dissolved, stirring frequently. Do not let it boil. Remove pandan leaves if used.
4. Combine and add fillings
   Drain the cooked tapioca pearls and rinse briefly with cold water to prevent sticking. Transfer them to the coconut sauce mixture. If using taro and corn, add them now and stir gently to combine. Cook for another 5 minutes on low heat.
5. Cool and prepare for serving
   Remove from heat and let the mixture cool to room temperature. The pudding will thicken slightly as it cools. For a chilled dessert, refrigerate for at least 1 hour.
6. Serve with coconut cream
   When ready to serve, divide the tapioca mixture among serving bowls. Pour coconut cream on top of each serving. Garnish with fresh diced mango and toasted sesame seeds.