Tres Leches Tapioca Pudding

• 4 cups Coconut Milk
• 14 ounces, fluid Sweetened Coconut Milk
• 1 cup Evaporated Milk
• 1/2 cups Granulated Tapioca
• 1/4 teaspoons Ground Cinnamon
• 1 pinch Salt

1. In a large pot, over low-medium heat, whisk together the three milks until combined. Add in the tapioca, cinnamon and salt, and stir to combine. Bring to a simmer.
2. Once simmering, cook, stirring occasionally, until thickened, about 20 minutes. Let the tapioca cool slightly in the pot, then divide among 6-8 serving glasses.
3. If serving warm, top with whipped cream, toasted coconut and/or cherries, and enjoy! If serving cold, refrigerate the pudding in the serving glasses for at least 3 hours, then garnish, and serve.
4. Notes:
5. I used the granulated kind for quicker cooking. You can always use regular tapioca, and pulse it in the food processor a few times to make it smaller.
6. Garnish with whipped cream, toasted coconut and cherries, if desired.

coconut milk, coconut milk, milk, tapioca, ubc, salt

Taken from tastykitchen.com/recipes/desserts/tres-leches-tapioca-pudding/ (may not work)