In a small pot, combine 3/4 cup coconut water, 1/3 cup coconut milk, 1/3 cup whole milk, and 3 tablespoons of sugar with the pandan leaf if using. Bring to a boil, then remove from heat and let it cool until lukewarm. Chill in the fridge until cold.

Using a melon baller, scoop out the flesh of your sweet melon or cut it into 1-centimeter dice. Make sure to chill the melon in the fridge as well for refreshing bites.

In a large pot, bring 6 cups of water to a full boil. Gradually sprinkle in the tapioca pearls, stirring gently to prevent clumping. Once boiling again, stop stirring and let it boil for about 12 minutes, until the pearls have a tiny white dot in the center.

Using a fine mesh skimmer, gently fish the pearls out and dunk them in cold water to stop further cooking. Rinse until cool, then drain well.

Divide the cooled tapioca pearls into serving bowls. Add the chilled melon balls and ladle the chilled broth over them. Serve cold, possibly with a few ice cubes for an extra refreshing touch.