Boil about 4 cups of water in a medium pot. Once boiling, gently add 1 cup of small tapioca pearls. Cook for approximately 25 minutes, stirring occasionally. Drain and rinse the pearls.

In a large mixing bowl, combine 1 cup of ube halaya with 1 cup of coconut milk. Whisk until smooth, then add 1 cup of milk and 1 teaspoon of vanilla extract, mixing thoroughly.

Add the cooked tapioca pearls to the ube mixture, carefully folding them in without breaking.

Chill for about an hour or serve warm. Ladle into bowls and garnish with chopped fresh fruit if desired.