Pour the coconut water from the can into a measuring cup and fill up to 500 ml with approx. 350 ml of water. Now put the liquid in a saucepan and bring to the boil. Now add the tapioca pearls and a pinch of salt. Cook while stirring until the globules are transparent and cooked through (if the mixture is too firm, add the coconut mixture from the can - as when cooking rice pudding, be careful not to burn anything). Now add the sugar and season to taste. Transfer the mixture to a bowl and let it cool down.
Now the tapioca dessert can be filled in bowls and garnished with e.g. red fruit jelly or with pureed mango.
Tip: If there is no coconut milk, simply replace it with milk.
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