¼ cup large pearl tapioca
1 Thai coconut, cut open and water reserved
3/4 cup milk
¼ tsp. salt
¼ cup sugar
1-2 cardamom pods, crushed

Soak the tapioca in at least 1 cup of water overnight in the fridge.

Drain the tapioca and put it in a small pot with the coconut water (a little more than 1 cup), milk, sugar, and cardamom.

Simmer on low heat for about an hour, stirring so that the milk does not burn.

The pearls will be translucent when it is done.

Remove the cardamom pods from the pudding.

Scrape up the coconut flesh off of the coconut shell with a fork.

Pour the tapioca into the shell, and stir it around with the fresh coconut meat.

Dig in and enjoy!