some fruit pieces, I used watermelon and cantaloupe
Add the coconut milk, coconut water, sugar, salt and vanilla extract to a sauce pan on low heat. Cook until the sugar is dissolved. Then chill in the fridge.
Bring a pot with abundance of water to a rolling boil. Add the tapioca pearls. Cook for 20 minutes or until the pearls are transparent with a small white dot in the center. Drain and rinse under cold water to remove the starch.
Scoop some cantaloupe and watermelon flesh and set aside.
To assemble, scoop some of the cooked tapioca pearls in a bowl, add the pieces of fruit and complete with the sweet and chilled coconut soup. Enjoy!