Melon and tapioca pearls with coconut, coconut mousse in a glass.

Prepare the tapioca: cook the tapioca in a large pot of boiling water for 3-4 minutes, stirring constantly. Drain.

Mix the cooked tapioca pearls with coconut milk and sugar. Cook over low heat, stirring continuously, until the pearls become transparent. Remove from heat and let cool.

Peel and seed the melon. Cut it into small 1 cm cubes and set aside in the refrigerator.

Whip the liquid cream to soft peaks using an electric mixer (the whisk and the bowl should be very cold). Gradually add the grated coconut.

In wide cups, layer the chilled Japanese pearl cream, then add a layer of diced melon, and finish with a firm and cold dollop of coconut whipped cream.

To finish, sprinkle with shredded coconut. Serve immediately.