I like cutting it with milk, but had to restart a new batch of tapioca pearls to almost double the recipe to bulk up the pudding. I would say the timing to cook the tapioca was under. Other recipes don't add the milk portion; just the can of coconut milk, and cook tapioca for 12 minutes to soften and expand.
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.
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.
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?