6 1/4 cups water
1 cup (1/8-inch) pearl tapioca (not quick-cooking)
1 pandan leaf, thawed if frozen (optional)
1/2 cup grated or crumbled dark palm sugar (4 oz) or packed dark brown sugar
1 (14-oz) can unsweetened coconut milk (do not shake)

Make pudding:
Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly.
Gently boil, stirring frequently, 5 minutes.
Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.

Add 3 cups cold water to tapioca, then drain in a large sieve.
Transfer tapioca to a large bowl.
Add cold water to cover by 2 inches and swirl tapioca to remove excess starch.
Drain tapioca in sieve and repeat rinsing.
Drain tapioca again and divide among 6 serving dishes.
Chill, loosely covered, 10 minutes, or until set.

Make syrup:
Tear pandan leaf into strips and tie strips together in 1 knot.
Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes.
Discard pandan and pour syrup through a fine sieve into a small bowl.
Cool to room temperature.

Make coconut cream:
Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk � cup coconut cream until smooth, whisking in 1 to 1� tablespoons thin coconut liquid if necessary to get a pourable consistency.
3Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.
Cooks� notes:
� For this particular recipe, we prefer A Taste of Thai, Royal Blossom, Thai Kitchen, or Ka-Me brand of coconut milk because the thin liquid and the creamlike layer are distinctly separated.
� Syrup may be made 1 day ahead and chilled, covered. If syrup is too thick to drizzle, bring to room temperature.

Makes 6 servings.