Bring the water to a boil in a medium saucepan over medium-high heat. Add the tapioca pearls, reduce the heat to a simmer, and cook for 15 minutes, stirring occasionally until the pearls turn translucent.

Drain the cooked tapioca pearls and rinse them under cold water to remove excess starch. Set aside.

In a separate pot, combine the coconut cream and palm sugar. Heat over medium-low heat until the sugar completely dissolves, stirring frequently to prevent the cream from boiling over.

Add the sliced fresh jackfruit pods to the coconut cream mixture and simmer gently for 5 minutes until the fruit softens slightly and releases its tropical aroma.

Stir the cooked tapioca pearls, fresh lime juice, and lime zest into the pot and simmer for another 2 minutes to allow the flavors to meld.

Remove from heat. Serve the dessert warm in bowls, or chill in the refrigerator for 2 hours to serve cold.