Boil the coconut milk on medium heat, add tapioca pearls, and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
Meanwhile, mix all ingredients for the pear smoothie in a blender. Add ginger gradually, so the smoothie won't be too spicy and blend it. When it is done put it in the serving bowl.
Cut the 4 pears for topping in 1/2 cm slices.
When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour, and pumpkin seed oil.