Bring water to the boil, add the dried tapioca pearls, stir and bring to the boil again.

Keep stirring occasionally as tapioca sticks easily, reduce the heat and simmer to cook the tapioca pearls for 20 minutes.

When the tapioca pearls are translucent, rinse them under cold water and drain.

Cook the coconut milk with the sugar and a pinch of salt for 5 minutes.

Add the cooked tapioca pearls into the coconut milk, stir to combine and cook for another 5 minutes.

Divide the coconut tapioca pearls into the dessert glasses and top with the persimmon jam. Cover with another layer of coconut tapioca and finish with the persimmon jam.

Refrigerate the pudding for 2 hours before serving.