1/2 cup small pearl tapioca
3 cups coconut milk
1/2 cup sugar
2 egg yolks
1 teaspoon pure vanilla extract or 1 fresh vanilla bean
1 pinch salt
1 tablespoon cacao powder
Place tapioca in a bowl along with the water, cover, and let the pearl soak at room temperature for 1 hour (if needed). Drain water from tapioca.
Heat the coconut milk, pearl tapioca, salt and vanilla bean (split and scraped) to a slow simmer in a heavy pot and cook for 25 minutes or more until the tapioca is completely translucent, stirring frequently. Turn heat off.
Meanwhile in a bowl, whisk together the egg yolks and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then turn the low heat on, add mixture back into the remaining tapioca.Bring the pudding to a gentle simmer over medium-low heat, cook for an additional 5- 10 minutes until the mixture thickens, stirring constantly. Place the half of the pudding in a bowl and cover the surface with plastic wrap. To the second half of the pudding add 1 tablespoon of cacao, then mix well and cook 2-3 minutes more. Place the chocolate pudding in another bowl too and cover the surface with plastic wrap.(If you want to create a marble effect, add chocolate tapioca pudding into the same bowl and cover). Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
Serve in a jar or tall glass layer of the chocolate tapioca pudding, then layer of the vanilla tapioca pudding and again chocolate tapioca pudding. Garnish with diced strawberry and blueberry.