100g fresh coconut hard meat, rinsed with water and pat dried
120g tapioca starch
Jasmine flavor extract (optional)
Put the diced coconut pieces in a large bowl. Pour 200ml water in a clean sprayer, then slightly wet the coconut.
Add 1 tbsp tapioca starch in the bowl, with your clean hands mix well so that the starch covers the coconut. Shake the bowl evenly. Repeat the above steps until the tapioca starch is all used. If the pearls stick together, gently separate them with your hands.
Boil water in a pot on high heat. When it’s boiling, turn down the heat to medium and gradually add the pearls in.
Using a strainer spoon, slightly stir the pearls to avoid them sticking to each other. Cook until they turn translucent and float on the water surface. Turn off the heat.
Let the pearls rest in the pot for 10 minutes. Strain and place them in a cold water bowl in 2 minutes.