Cut a ripe honeydew in half, scoop small balls from one half, and blend the other half with coconut milk and sugar until smooth. Chill for 15 minutes.

Boil 4 cups of water, add rinsed tapioca pearls, and cook uncovered for 10 minutes. Cover and remove from heat, letting sit for another 10 minutes.

Drain the tapioca pearls, rinse with cold water. Combine chilled honeydew blend with tapioca in a mixing bowl and stir gently.

Spoon the mixture into serving bowls and top with honeydew balls. Optionally add ice cubes before serving.