Toasted-Coconut Tapioca

Not fancy enough for a special occasion, but delicious and simple as a homey desert. Being home alone, I cut the recipe in half to make one serving, and cut the calories down to 130 by using unsweetened almond milk instead of dairy and splenda instead of sugar. Added a few blueberries and, with the lovely toasted coconut, it was plenty sweet. Goes well with Asian dishes.