Rinse the medium-sized tapioca pearls with water. Then soak them in water for 30 minutes. Make sure all the pearls are completely submerged in water.

Heat water in a pot over a medium flame. After soaking the tapioca, drain the water and rinse the pearls again. Strain and add them to the pot.

Give it a mix and cook them for 10-12 minutes. The tapioca pearls should become translucent but the centre should remain white.

After the pearls become translucent, take a large bowl and place a strainer over it. Pour the half-cooked tapioca pearls into the strainer. Allow all the water to drain.

Heat a pot over a low flame and pour the coconut milk into it. Allow it to come to a simmer and then add the half-cooked tapioca pearls, sugar and salt.

Give it a mix and allow it to cook for a few minutes until the pudding thickens up slightly and the tapioca is completely cooked. Keep stirring the pudding at regular intervals to prevent it from sticking to the bottom of the pot.

Make sure you don’t cook it for too long otherwise the pudding can become extremely thick. Even after removing it from the flame, the tapioca pearls will absorb the coconut milk and it might become sticky. So just keep that in mind while you are cooking this pudding.

Then turn the flame off and pour vanilla essence. Mix well. Allow it to cool down at room temperature, around 10 minutes.

Then take the serving glass, add a layer of chopped mangoes at the bottom, followed by a layer of tapioca pudding. Again add some mangoes and then a layer of pudding. Keep repeating until the glass is full.

Garnish with chopped mangoes and keep it in the refrigerator for at least 30 minutes. Serve it chilled.