Boil the tapioca pearls by bringing 5 cups of water to a boil. Add the pearls and stir for about 15 minutes until mostly translucent and slightly chewy.

Strain the cooked tapioca pearls under cold running water and immerse them in cold water to prevent sticking.

Prepare the taro by peeling and cutting it into 1-inch chunks.

In a pot, combine taro chunks, enough water to cover, and rock sugar. Boil, then simmer for 20 minutes until tender.

Stir in the coconut milk and let it simmer for 5 minutes, adjusting sweetness if necessary.

Combine the cooled tapioca pearls with the taro and coconut mixture and serve warm or chill in the fridge.