Coconut Tapioca Pudding

I tried this recipe twice and both times it was very thin - it never really took on a pudding texture. The second time I chilled in for about 36 hours and it was still a bit thin. The taste is very good, but I wondered if it possible needed an egg or maybe just a longer cooking time?

Excellent flavor, definately worthy enough to serve to guests. I cooled it in an ice water bath before putting in refrigerator, stirring now and then. It wasn't thick pudding consistency but was thick enough, maybe add more tapioca next time. I used white peaches, oranges and blackberries for the fruit, anything would be good.

This is now my absolute favorite dessert! If too thin, just use a little less milk (I used soy) and a little more tapioca. I also added a teaspoon of rum, and it just tastes divine. I have been enjoying the pudding with fresh Maracuja.