Rinse the tapioca pearls in water a couple of times and drain. Put the tapioca pearls, the coconut milk and sugar in a thick bottomed pot.

Bring to a boil, stirring frequently. Then turn down the heat, and let the mixture simmer gently for about 15 to 20 minutes till the mixture thickens and tapioca pearls are soft and translucent. Stir frequently while cooking, to prevent the mixture from clumping and becoming lumpy or sticking to the bottom of the pot.

Stir in the cardamom and take off the heat. Let it cool a bit. Stir n and off to prevent a skin from forming. It will reach the consistency of a thick custard.

Divide the mixture into four glasses or dessert bowls. Refrigerate till ready to serve. When ready to serve, top the pudding with fresh chopped mangoes and toasted coconut.