1. Soak tapioca pearls in 1 cup coconut milk for an hour to soften and bloom.
2. Take the soaked tapioca pearls, remaining coconut milk and jaggery in a saucepan, and put over medium heat. Then reduce the heat and let it cook for 15 more minutes until the pearls are cooked and it has all thickened. Keep stirring occasionally to prevent the tapioca from sticking to the bottom. If you wish to have it much thinner, add another cup of coconut milk. Pour into bowls or ramekins to the top and let cool in the refrigerator.
3. Toast the pumpkin seeds on a pan for 3-4 minutes and place it on a silicon mat.
4. Put some water and coconut sugar in a saucepan and place it on medium heat, and stir slowly with a metal fork, until it gets melted and golden. Cook caramel without stirring, until it turns deep golden. Immediately spread it all over the pumpkin seeds placed on the silicon mat so it hardens. Let it cool down and set at room temperature for about 15 minutes. Then break shards of the praline and add that on the tapioca pudding. Garnish with rose petals.

Enjoy your meal!