In a small pot, combine the coconut water, coconut milk, whole milk, sugar, and the pandan leaf (if using). Bring it to a gentle boil while stirring.

Once the sugar dissolves and the mixture is fragrant, reduce the heat and let it cool to lukewarm. Then chill it in the refrigerator for about 30 minutes.

Using a melon baller or a knife, scoop out half of your sweet melon, and cut it into 1-centimeter dice. Chill in the fridge alongside the broth.

Bring 6 cups of water to a rolling boil. Gradually add the tapioca pearls, stirring continuously to prevent sticking. Cook for about 12 minutes until the pearls become translucent with a tiny white dot in the center.

Immediately rinse the pearls under cold water to stop the cooking process and prevent clumping.

In serving bowls, divide the cooked tapioca pearls. Add the chilled melon pieces on top, then ladle the cooled coconut broth over everything. Serve it fresh and cold for the best taste.