1/2 cup small pearl tapioca (don't use instant tapioca). You can add 2/3 cup if you like your custard really, really thick.
2 cups milk (I used soy)
2 cups hot water
1 can unsweetened coconut cream / milk
1/4 teasp salt
1 whole egg, plus egg white only replacement for a 2nd egg (1 yolk, lots of whites which lowers the cholesterol factor)
1 splash pure vanilla
1. Combine tapioca, milk, hot water and salt in pan. Whisk over medium to high heat until boiling (if high heat, whisk often to avoid burning, sticking nastiness). Turn down to a simmer. Add coconut cream and simmer for 5 minutes, stirring nearly constantly.
2. Stir eggs in a bowl. Whisk in a fine stream of hot tapioca very slowly to equalize the temperature of the two mixtures. I put in a cup or more of tapioca very slowly to avoid curdling.
3. Return all the tapioca, with the egg mixture, to the pot on the stove. Slowly bring this mixture to a bowl, stirring constantly. Reduce heat and stir several minutes at a low simmer, until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve warm or cold with fresh fruit or fruit sauce.
Use diced fresh fruit or a combination of fresh and frozen. My last batch I used a handful of fresh rhubarb stalks, cut into small pieces and cooked with a small amount of sweetener (your choice). Then I added some frozen wild blueberries and red raspberries until the sauce was a gorgeous deep red purple colour.