Debbie Donald served this refreshing pudding with a cup of delicious Kona coffee, after picking coffee beans that afternoon at her farm www.MokuleleFarms.com
2 13.5 ounce cans of coconut milk
2/3 cup small pearl tapioca
2/3 cup sugar
2 teaspoons vanilla
Pour coconut milk and tapioca into large saucepan.
Fill each coconut milk can with water to the rim and add that to pan.
Stir well and allow to sit at room temperature for an hour to soften tapioca.
Add sugar and cook over medium heat, stirring often, until thickened.
Add vanilla and pour into small bowls to chill in refrigerator.
Whipped cream or toasted shredded coconut on top can be added.