1. Bring the water to the boil, add the tapioca pearls and cook, stirring, for 10-15 minutes until only a tiny white dot remains in the centre; leave covered for another 10 minutes, then rinse in cold water.
2. Peel the mangoes; cut the flesh of one into small cubes and blend the rest until smooth.
3. Peel the pomelo, free the segments from their membranes and break the flesh into small pieces.
4. Mix the coconut milk with the sugar and milk until the sugar dissolves, then stir in the mango purée.
5. Stir in the tapioca pearls and chill for at least 1 hour.
6. Divide between bowls and top with the mango cubes and pomelo pieces; serve well chilled.
Tip: Invented by a Hong Kong restaurant in the 1980s, it has since become one of the city's most popular desserts. You can use grapefruit instead of pomelo, but it is more bitter – in that case add a little more sugar.
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