Add water and tapioca pearls to a medium saucepan. Let tapioca pearls soak in water for 30 minutes.
Add coconut milk, sea salt and egg yolks (lightly beaten). Stir over medium heat until it comes to a boil. Then reduce heat to a simmer for 10 minutes and stir every 2 minutes (or continuously) using a whisk.
While tapioca milk mixture is simmering, beat egg whites in electric mixer till you see stiff peaks. Add stiff egg whites into hot tapioca and fold till evenly combined over low heat. Stir for 3 to 5 minutes.
Add vanilla and fold in dried shredded coconut. Scoop out pudding into serving dish or individual serving dishes and chill. When pudding is cold and fully set, serve & enjoy.
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