Add the milk and egg to a medium saucepan and whisk well to combine.
Stir in sugar and tapioca and let sit for 5 minutes.
Turn heat to medium and bring mixture to a bubbling, full boil (stirring constantly, being careful not to let it burn!).
Remove from heat. Stir in vanilla.
Place a piece of plastic wrap directly on the surface of the pudding and cool for 15-20 minutes. Serve warm or cold
Coconut Tapioca Pudding:
½ cup small tapioca pearls;
2.5 cans coconut milk;
3 tsp raw honey
1 vanilla bean
2 large egg yolks;
In a large saucepan placed over a medium heat, combine the tapioca, 2 ½ cups of coconut milk, and the vanilla bean.
Bring to a simmer over a moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender (about 20 minutes). Whisk in the remaining coconut milk.
In a small bowl, whisk the egg yolks with the honey (if using) until smooth. Pour in about ½ cup of the hot coconut very slowly while continuing to whisk the entire time. Make sure to take your time with this step, otherwise you’ll end up with scrambled eggs! Then pour the egg/coconut mixture back into the saucepan, stirring constantly, and keep stirring for about 5 minutes.
Refrigerate the pudding until solid, and serve chilled.
*Garnish with fresh fruit -strawberries,mango or blueberries.