In a medium sauce pot, cook tapioca in 1 ½ quarts boiling water until slightly chewy (about 5-8 minutes)

Pour cooked tapioca through a fine strainer

In another pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract

Cook until steaming

Stir in drained tapioca into vanilla mixture

Cook stirring often, until tapioca is clear and just tender

Stir in coconut

Let pudding cool, stirring occasionally

Chill for 1 ¼ hours

If it is too thick stir in a bit more soy milk

Spoon into bowls and serve