Dorothy's Kitchen

2 green coconuts
1 cup tapioca starch
1 cup sugar
3 quarts water

Place water and part of the sugar in a pan and bring to a boil. Mix chopped coconut and tapioca starch together and form into small balls. Slowly add these to the boiling water adding more sugar according to taste. Allow to boil another 15 to 20 minutes. Ladle into small cups.

You can also carmelize the sugar a little before adding the coconut for a richer flavor and darker soup.