Step 1: Add to boiling water

Bring 1000ml water to a boil. Add the tapioca pearls and reduce to medium-low heat (maintain a gentle simmer). Stir gently for 3–5 seconds to prevent sticking.

Step 2: Cook until white center remains

Cover and cook for 15–18 minutes, stirring every 5 minutes, until the outer layer is translucent and the center has a tiny white dot.

Step 3: Steep until fully translucent

Turn off the heat and keep the pot covered. Let it sit for 10–15 minutes until the white center disappears. (If some white core remains, simmer another 2 minutes and steep for 5 more.)

Step 4: Cool in ice water

Drain the tapioca and soak in ice water for 3 minutes to enhance chewiness. Drain and set aside. (Optional: Mix with 1 tsp drinking water to prevent sticking.)

Watermelon cubes (for the base layer):

Cut 100g of watermelon into 1cm cubes. Set aside.

Watermelon puree (for the smoothie):

Cut the remaining 300g watermelon (peeled and deseeded) into chunks. Add to a blender.

Make the Watermelon Coconut Smoothie

Add 400ml coconut milk to the blender with the watermelon. Blend for 40 seconds until smooth and creamy.

First layer: Base

In two clear glass cups, add 50g watermelon cubes and 2 tablespoons of tapioca pearls each.

Second layer: Smoothie

Gently pour the watermelon coconut smoothie along the side of the glass until the cup is 90% full.