Tapioca Pudding with Pureed Loquat

Remove the stems and cut the brown "belly button" on the bottom of each fruit. Open the fruit with your hands over a medium saucepan, and remove the pits and inner membrane. Put the flesh with the skin on into the saucepan.

Add the coconut sugar, vanilla extract, star anise, and oregano (if using) to the saucepan along with 1 cup of water. Bring to a boil.

Reduce the heat to medium and cook for 15 minutes, stirring occasionally.

Meanwhile, in a separate medium pot, bring 6 cups of water to a boil over high heat. Do not add the tapioca pearls before the water is boiling. Once boiling, reduce the heat to medium-high and add the tapioca pearls. Give them a quick stir. Cook for 15 minutes, then turn off the heat. The pearls should appear translucent around the exterior with solid white specks in the center. Cover the pot with a lid and let the pearls sit for another 10 to 15 minutes, until they look completely translucent. It's normal if a few pearls still have tiny white specks in the center.

Drain the cooked tapioca pearls and rinse them under cold water. Transfer them to a large bowl filled with cold tap water. Allowing the pearls to sit in cold water helps them cool faster and reduces stickiness. Leave them in the water while you prepare the coconut loquat cream.

Blend the cooled loquat fruit in a blender until it becomes a smooth puree.

Pour the coconut milk into the same saucepan used to cook the loquats. Do not cover the saucepan. Bring the coconut milk to a boil, then turn off the heat and let it cool for 5 to 10 minutes.

Pour the cooled coconut milk into the blender with the loquat puree. Blend until well combined.

Drain the tapioca pearls and drizzle the maple syrup over them. Gently toss the pearls to coat them in the syrup.

Place the coated tapioca pearls in a medium bowl (preferably with a lid) and strain the coconut loquat cream into the bowl. Stir to combine.

Cover the bowl and chill in the refrigerator for 2 hours before serving.