Cook tapioca in a medium pot of boiling water until slightly chewy, about 5-8 minutes

Pour through a strainer and drain all water out

In another medium pot, cook over medium heat, coconut milk, soy milk, and sugar, about 6 minutes

Stir drained tapioca peals into the liquid mixture

Add in vanilla extract, stir gently

Cook another 5 minutes

Stir in gold raisins

Cool pudding, then chill in the fridge for 1 ½ hours, add more soy milk if it thickens too much in the fridge

Spoon pudding into dishes and top with flaked coconut