Gather all ingredients and equipment before you begin to ensure a smooth cooking process.

In a medium saucepan, bring 6 cups of water to a rolling boil over high heat.

Slowly add 1 cup of small tapioca pearls to the boiling water, stirring constantly with a wooden spoon for 2 minutes to prevent clumping.

Continue cooking the tapioca pearls for 12 to 15 minutes, stirring occasionally, until the pearls turn translucent with a tiny white dot in the center.

Drain the cooked tapioca pearls in a colander and rinse under cold running water until cool to stop the cooking process and remove excess starch.

In a small saucepan over low heat, whisk together 1½ cups of full-fat coconut milk and ½ cup sweetened condensed milk for 2 to 3 minutes until just warm and fully combined.

Remove the custard from heat and stir in 1 teaspoon pandanus extract and ⅛ teaspoon salt until evenly incorporated, then taste and adjust sweetness if desired.

Transfer the coconut custard to a bowl, cover, and refrigerate for at least 2 hours or preferably overnight until thoroughly chilled.

Divide the cooled tapioca pearls evenly among serving bowls and add 1 to 2 cups of crushed ice to each bowl.

Pour the chilled coconut custard over the tapioca and ice, then top with 2 cups of mixed fresh fruit cubes and sprinkle 2 tablespoons of shredded coconut if using.

Serve immediately to enjoy the contrast of chewy, creamy, and icy textures.