Bring a medium pot of water to a gentle boil. Add the small tapioca pearls, stirring to prevent sticking. Cook for approximately 25 minutes until translucent.

Remove from heat and drain the tapioca pearls. Rinse under cold water to stop cooking and cool down. Soak in cold water for a few minutes.

In a large bowl, mix ube halaya with full-fat coconut milk until smooth. Optionally, add ube extract for color.

Stir in regular milk and vanilla extract until well combined and silky. Adjust sweetness with more ube halaya if needed.

Gently fold in the soaked tapioca pearls with a spatula, ensuring they are evenly distributed.

Serve immediately in bowls or refrigerate for about 1 hour for a chilled dessert, topping with chopped fruit if desired.