Saku Piak Maphrao Awn
1 cup small tapioca pearls
1 cup coconut cream
1 cup young coconut flesh, slice thinly
1 cup sugar
1 cup salt
4 cups water
1. Carry water to a boil, add the tapioca, and cook until transparent.
2. Bring the meat, sugar and coconut to a boil, then remove from heat.
3. Filling: Mix coconut milk and salt, heat to boil and remove heat.
4. Spoon tapioca pearls sweet dessert plates and top with coconut cream salt.