7 c water
1 c tiny pearl tapioca (size of pin head)
1 1/2 c sugar
1 can (13.5 oz) coconut milk
fresh fruit or cooked purple sweet potato, diced into 1/2" pieces
Bring water to a rolling boil. Add tapioca. Reduce heat to simmer, cover, and cook for 30 minutes. Turn off heat and let stand for 20 minutes. Add sugar. Cool for an hour. Add coconut milk. Refrigerate overnight. Just before serving, combine with fruit (and juice) or sweet potato.