Bring big pot of water to a full boil. Add 1/2 cup of tapioca pearls into the boiling water and stir until the water comes back to a full boil again. Let it boil for about 10-15 minutes until fully cooked. Once cooked, filter them out and soak them in cool water until the dessert is ready to be assembled.

Scoop the melons using a small melon baller, or simply cut them into 1-centimeter dice. See photos on how to scoop layers of fruit below.

Cut the remaining cantaloupe leftover from the scooping and add them to the blender. Add coconut milk, sugar and blend until you get a smooth mixture

Pour out the blended liquid in glasses. Add cooked tapioca pearls and scooped out cantaloupe balls and serve. This dish is best served cold.