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Cook the pearls. Boil small tapioca pearls for about 15 minutes, stirring to prevent sticking. Turn off the heat, cover, and let them sit for 10 minutes until fully translucent. Drain and rinse under cold water.
Make the coconut base. Simmer coconut milk, evaporated milk, sugar, and salt (plus pandan leaves if using) for 2–3 minutes until the sugar dissolves. Let cool, then chill.
Prep the fruit. Slice jackfruit and prepare longan or rambutan. Use fresh or canned, drained fruit.
Assemble and serve. Add tapioca pearls and fruit into bowls or glasses, then pour over the chilled coconut milk. Serve cold for the best flavor.