Coconut Tapioca Pudding

In a medium saucepan, bring water to a boil.

Add the expired tapioca pearls and cook for 10-15 minutes, stirring occasionally, until they become translucent.

Drain the cooked tapioca pearls and rinse them under cold water to remove excess starch.

In the same saucepan, combine the coconut milk, sweetener, and salt. Heat over medium heat until it starts to simmer.

Add the cooked tapioca pearls to the coconut milk mixture and cook for another 5 minutes, stirring constantly.

Remove from heat and let the pudding cool for a few minutes.

Transfer the pudding to serving bowls or glasses and refrigerate for at least 2 hours to set.

Serve chilled with your choice of toppings, such as fresh fruits or shredded coconut.