Cook the tapioca pearls by boiling them in water for about 15 minutes. Stir occasionally until translucent, then let sit covered for 10 minutes. Drain and rinse under cold water.

In a saucepan, simmer coconut milk, evaporated milk, sugar, and salt (and pandan leaf if using) over medium heat for 2–3 minutes until the sugar dissolves. Remove and cool, then chill.

Prepare the fruit: Slice jackfruit and drain liquid from longan (if canned).

Assemble in serving bowls: Layer cooked tapioca pearls, top with fruits, and pour chilled coconut milk mixture over. Serve cold.

Optional: Garnish with fresh mint leaves.