ready in 8 h. 16 min.
Soak the tapioca in water overnight in the fridge.
In a large pot, combine coconut milk, sugar and vanilla. Drain the tapioca and sir into the coconut milk.
Bring to a boil, stirring constantly and cook for about 3-5 minutes until the tapioca becomes translucent and the coconut milk has thickened. (Taste to make sure the tapioca has cooked and is soft. If the pudding is too thick, add a little water or milk to thin, remember it will set as it cools down. )
Spoon into glasses filling halfway, sprinkle a few raspberries into each. Top each with the remaining pudding and serve.