Coconut Tapioca Pudding with Coconut Milk

Instructions:

1. Rinse the dry tapioca pearls under cold water for 30 seconds. Note: This removes surface starch and stops clumping.
2. Place the pearls in a heavy bottomed saucepan with the water and a pinch of salt.
3. Bring the mixture to a gentle boil over medium heat, then immediately turn the heat to low.
4. Stir constantly for 5-8 minutes until the pearls turn translucent and the white centers disappear.
5. Pour in the full fat coconut milk and stir in the sugar.
6. Maintain a low simmer, stirring frequently for 10-15 minutes until the pudding has a velvety sheen and coats the back of a spoon.
7. Remove the pot from the heat and stir in the vanilla extract.
8. Pour the Coconut Tapioca Pudding into individual glasses.
9. Let it cool to room temperature, then move the glasses to the refrigerator to set for at least 2 hours.
10. Right before serving, top with toasted coconut flakes, diced mango or pineapple, and a drizzle of lime juice.