I started by using www.vegbookindex.com to find recipes for tapioca pudding.
At first, I only found two recipes:
Betty Goes Vegan
The recipe in Betty Goes Vegan (page 370) called for corn starch and egg replacer,
so I decided to look elsewhere.
Sweet Eats for All
The recipe in Sweet Eats for All (page 213) looked more promising.
What I learned:
Use a full-fat coconut milk.
(Of the low-price ones, AROY-D was my favorite. More recently I see it has Polysorbate-60.
You might want to get something organic.)
The 165 ML can is enough.
Do NOT make a double recipe unless you have a really big pot!
Do NOT try to multitask when making tapioca pudding!
Consider cooking the small pearl tapioca in water first:
Cook small tapioca pearls in boiling WATER for 5 minutes
using the ratio of 6:1 for water to pearls.
Stir frequently.
Remove from heat and leave pearls in the hot water
until they turn translucent (about 20 minutes).
In a fine strainer, rinse pearls in cold water.
The tapioca pearls are ready to be used in desserts.
Saving Energy (and thus Money)
Some ideas:
Soak the tapioca pearls in water overnight in the fridge.
This saves time when you cook them.
Some utility companies have lower rates at night and on weekends.
If so, cook when the rates are lower.
If you have a conventional electric stove,
get an induction plate for recipes that require a lot of boiling water
(like pasta or tapioca).
Use a pressure cooker.
Tapioca Pudding by Another Name
Vegan Under Pressure
Vegan Under Pressure (page 302) Tapioca Berry Parfait.