Split Mungbean Soup (Dessert)

375g of split mungbean (1 bag)
200ml of coconut milk (1/2 can)
75g tapioca pearls (soaked in warm water) 
sugar to taste

Cook the mungbean in some water until tender.
Then add the coconut milk and the tapioca.
Sugar to taste.
Once the tapioca pearls are clear the soup is ready