Coconut tapioca pudding

I admit it, I was feeling generous today. Tonight I asked the kids if they wanted coconut shakes or tapioca pudding for dessert. We had already spent the early evening watching The Tale of Despereaux and eating popcorn and sensing that I was in an easy going mood they hoped for the best and asked for both coconut shakes and pudding. You already know what happened next, right? So, here it is the newly invented and kid approved coconut tapioca pudding. It cooks up in a hurry, isn't too sweet, and is rich enough to be satisfying in small quantities.

Coconut Tapioca Pudding
1-16 oz. can Coconut Cream
1 c. milk
2/3 c. instant or granulated tapioca
1/4 t. kosher salt
2 eggs
1/4 c. white sugar
1/2 t. vanilla extract

Mix coconut cream, milk, tapioca and salt together in a sauce pan. Bring to a boil over medium heat and stir frequently until the pudding thickens, approximately 3 minutes. In a separate bowl, mix eggs sugar and vanilla. Add a large spoonful of the hot tapioca to the egg mixture bowl and mix well to prevent curdling. Then add the egg mixture into the tapioca in the sauce pan and cook for another 5 minutes on low heat, stirring frequently. Let cool a bit, but eat slightly warm.

Adapted from The Vegetarian Mother's Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women - And Their Families