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1
Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly.
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2
Gently boil, stirring frequently, 5 minutes.
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3
Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
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4
Add 3 cups cold water to tapioca, then drain in a large sieve.
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5
Transfer tapioca to a large bowl.
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6
Add cold water to cover by 2 inches and swirl tapioca to remove excess starch.
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7
Drain tapioca in sieve and repeat rinsing.
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8
Drain tapioca again and divide among 6 serving dishes.
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9
Chill, loosely covered, 10 minutes, or until set.
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10
Tear pandan leaf into strips and tie strips together in a knot.
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11
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.
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12
Discard pandan and pour syrup through a fine sieve into a small bowl.
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13
Cool to room temperature.
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14
Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom.
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15
Whisk cup coconut cream until smooth, whisking in 1 to 1 tablespoons thin coconut liquid if necessary to get a pourable consistency.
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16
Drizzle some of syrup over tapioca and top with some coconut cream.
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17
Serve remaining syrup and cream on the side.
