Thai Tapioca Pearls with Coconut Milk

Instructions

1. Prepare the tapioca
   Rinse the tapioca pearls in cold water. In a medium saucepan, bring 4 cups of water to a boil. Add the tapioca pearls and cook for about 15-20 minutes, or until they become translucent with a small white dot in the center. Stir occasionally to prevent sticking.
2. Drain and rinse
   Once cooked, drain the tapioca pearls in a fine-mesh sieve and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
3. Prepare the coconut sauce
   In a medium saucepan, combine the coconut milk, sugar, salt, and pandan leaf (if using). Bring to a gentle simmer over medium-low heat, stirring occasionally until the sugar dissolves completely. Do not let it boil vigorously.
4. Thicken the sauce (optional)
   If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl to create a slurry. Slowly pour the slurry into the simmering coconut milk while stirring constantly. Continue to cook for 2-3 minutes until the mixture thickens slightly.
5. Combine tapioca and sauce
   Add the drained tapioca pearls to the coconut sauce and stir gently to combine. Cook for an additional 5 minutes to allow the flavors to meld together. Remove from heat and let cool slightly. Remove the pandan leaf if used.
6. Serve and garnish
   The dessert can be served warm or chilled. If serving chilled, refrigerate for at least 2 hours. Before serving, divide the tapioca mixture among serving bowls. Top with diced mango and sliced jackfruit, then sprinkle with toasted sesame seeds or crushed peanuts.