1) Check the cooking instructions on the bag of tapioca that you are using: some have to be soaked (overnight) first, other types of tapioca can be boiled right away.

2) Pour the coconut milk and the water in a large saucepan and add the sago or tapioca pearls to it.

3) Stir well. Now add the caster sugar and a tiny pinch of salt.

4) Stir again. Add the pandan extract (optional).

5) Stir the coconut milk well and place it over medium heat. Bring it to a light simmer. Don’t let it boil or the coconut milk will separate. Let the tapioca pearls cook and thicken for 20 minutes in the milky liquid. Stir regularly to make sure the sago doesn’t stick to the bottom. In the meantime dice the fresh pumpkin up finely. Once the pearls are more or less soft, add the pumpkin and the grated coconut.

6) Stir well and cook the pumpkin and sago for 5 more minutes or until the pumpkin is soft. Then take the pan off the heat. Check the seasoning. Add extra sugar or salt to taste. Pour the tapioca and pumpkin in 4 small bowls or glasses and let it cool down a little. Sprinkle with extra grated coconut. Serve lukewarm or at room temperature.