Heat the water until boiling, then stir in the coconut sugar until dissolved. Heat again if needed.
Stir in the tapioca flour -- it will start getting shaggy and ruffled around the slowly forming dough but at that point transfer to a counter top or large plate and start kneading.
Knead until a smooth ball of dough comes together, then portion off about a fourth and cover the rest with a towel or plastic wrap until ready to use.
With the portion you've pulled off, roll it into a thing snake-like shape -- about a centimeter. Then with a knife or pastry cutter (or just pulling off with your fingers), cut centimeter sized snippets.
Roll the little chunks of dough into balls. Set aside. Do this with the remainder of dough, working in batches so the main hunk doesn't dry out.
When all the boba balls are all rolled, place them in a pot of boiling water for 20 minutes, stirring frequently so it doesn't stick together.
After a little bit of time, the boba will rise to the top. And once 20 minutes have passed, turn off the heat and let rest in the water for 10-15 more minutes.
Drain the boba and rinse with cold water a few times to remove the excess starch and prevent more stickiness. Congratulations! You've made your own fun, chewy, delicious boba!
