1. Soak tapioca pearls in 1 cup coconut milk for an hour to soften and bloom.
2. In a saucepan, add the soaked tapioca pearls, remaining coconut milk and jaggery and heat over medium heat till it reaches a simmer. Then reduce the heat and let it cook for 15 minutes until the pearls are cooked through 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 on a silicon mat.
4.  Cook water and coconut sugar in a saucepan over medium heat, stirring slowly with a metal fork, until melted and golden. Cook caramel without stirring, until deep golden. Immediately stir it over pumpkin seeds placed on the silicon mat, spreading it all over 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 over the tapioca pudding. Garnish with rose petals.

Enjoy your meal!