Method

• 1.
  Place tapioca pearls in a bowl with 200ml cold water and allow to soak for 1 hour. Bring 4 cups (1L) water to the boil in a medium saucepan. Drain the soaked pearls, discarding the water. Pour pearls into the boiling water, whisking quickly to separate pearls. Boil for 2-3 minutes until the pearls are softened but still chewy. You should be able to see a white ball (about 1mm) in the middle of each pearl. Drain the pearls and run under cold water to cool. Set aside.
• 2.
  Meanwhile, combine sugar, coconut water, coconut cream and pandan in a medium saucepan and bring to the boil. Set aside and infuse for 30 minutes.
• 3.
  Return mixture to the boil and add tapioca pearls, stirring to break up the pearls. Add banana and bring to the boil for 10 seconds. Remove mixture from the heat and allow to cool to room temperature. Place in the fridge to chill and thicken further (this will take about 1 hour). Discard pandan before serving.
• 4.
  For the coconut butterscotch, heat butter in a medium saucepan for 1 minute or until butter starts to brown slightly. Add dark brown sugar and stir with a whisk until dissolved. Add coconut milk and bring to the boil, whisking until smooth and well combined. Chill until ready to serve.
• 5.
  Divide banana and tapioca pudding among bowls and top with extra sliced banana. Drizzle over coconut butterscotch and scatter with honeycomb to serve.