Okinawan Sweet Potato Tapioca

I'm trying to use up some recently expired coconut milk that we have, so I decided to make sweet potato tapioca. 

I followed my sister Didi's recipe which can be found here on Cooking Hawaiian Style.

I tweaked it to make a double recipe. My recipe is below.

1 cup small tapioca pearls 

2 lbs. Okinawan sweet potatoes, boiled, peeled and cut into½-inch cubes 

2 (12 oz.) cans coconut milk 

2 cups water 

1 cup sugar

In a mixing bowl; soak tapioca in warm water for 1 hour. 

In a saucepan combine water and sugar. Cook on medium heat until the sugar dissolves. Add drained tapioca. Bring to a boil. Reduce heat to medium-low and stir until mixture thickens and the tapioca becomes translucent. Add sweet potato and coconut milk. Cook for a few more minutes.

Cool and refrigerate. Serve cold.

This the tapioca that I used. I got it from the Asian Grocery store.