Tapioca Pudding

Bring 4 cups of water to a boil in a large pot over high heat.

Add the tapioca to the boiling water and stir well to prevent clumping.

Reduce heat to medium and simmer, stirring occasionally, until the tapioca pearls become translucent and most of the starch clouds have cleared from the water.

Drain the cooked tapioca in a fine-mesh strainer and rinse gently with cool water to stop the cooking process.

Pour the coconut milk into a medium saucepan and warm over medium heat until small bubbles form around the edges.

Stir in the sugar and salt until fully dissolved, then add the drained tapioca to the coconut milk mixture.

Gently fold the tapioca into the coconut milk until evenly combined, then remove from heat and let cool for 5 minutes.

Divide the pudding into serving bowls and serve warm or at room temperature as desired.