Peel and mash the bananas. In a bowl, mix glutinous rice flour, all-purpose flour, turmeric powder, and a pinch of salt. Add this mixture to the mashed bananas and knead until you get a smooth, non-sticky dough. Add a little water if the dough is too dry.

Mash the avocado and add a pinch of salt. Gradually add flour and knead until you get a smooth, elastic dough, similar to step 1. For color, you can add a drop of food coloring to the avocado before mixing in the flour.

Shape both doughs into round or oval mochi balls of various sizes.

Drop the mochi balls into a pot of boiling water. When they float to the surface, they are cooked. Remove and place them in a bowl of cold water.

Boil the tapioca pearls until cooked, then drain. In a pot, add 8 1/2 cups water (about 2 liters) and sugar, and cook until the sugar dissolves. Add the coconut milk, mochi balls, and tapioca pearls. Stir gently to combine.

Once the mixture comes to a boil again, turn off the heat. This dessert can be enjoyed hot or over ice.