Soak the tapioca pearls and sago pearls in cold water for 50-60 minutes until they expand. Boil them until they turn mostly translucent, then drain and rinse with cold water. Set aside to drain.

Add 1/4 teaspoon salt to the coconut water (about 1 cup or 250 ml, adjust based on how much you want to make) and bring to a boil. Slice the ripe bananas into rounds and simmer them in the coconut water until soft. Add sugar to taste.

Mix tapioca starch with a little water in a small bowl until dissolved, then slowly add to the pot, stirring constantly until the soup thickens. Add the soaked tapioca and sago pearls. Stir in a few drops of vanilla extract and mix well. Turn off the heat.

When serving, sprinkle with roasted peanuts or toasted sesame seeds for extra flavor.

Good luck and enjoy!