Heat 1 ½ qts. Water to boiling in a medium sauce pot
Cook tapioca until slightly chewy, approximately 5-8 minutes
Pour into fine strainer and drain out all water
In another medium sauce pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract about 8 minutes
Stir drained tapioca into coconut mixture
Cook, stirring regularly until tapioca pearls are clear, about 6 minutes
Let pudding cool, stirring occasionally, for about 1 ¼ hours
Once cool, spoon into bowls/jars and place in fridge until ready to eat
Top with toasted coconut and fresh fruit before serving