Soak the tapioca pearls or sweet potato pearls in water for about 10 minutes. Peel the bananas and slice them into bite-sized pieces, then toss with 1 tablespoon sugar to let them absorb the sweetness. Peel and wash the cassava, then cut it into pieces.

Bring 3 1/3 cups water (800 ml) to a boil and cook the cassava until almost tender. Add the soaked tapioca pearls and cook until soft. Next, add the bananas and 2 1/2 ladles of sugar (adjust to taste for desired sweetness). Pour in the coconut milk. When it comes to a boil, mix the tapioca starch with a little water and stir it in to thicken the soup, then turn off the heat.