In pan combine tapioca, whole milk, vanilla and salt. Bring to a simmer whisking occasionally, until tapioca is translucent and tender, about 20 minutes. Whisk in coconut milk.
In small bowl, whisk the egg yolks with the sugar. Gradually whisking in half of the warm tapioca in steady stream. Continue whisking and pour the egg yolk mixture back into the pan. Stir occasionally until thickened, about 5 mins. Take off heat and let it cool before placing in a jar.
Cut mango and coconut into little bite size pieces and add to seperate jar. Cut 2 passion fruits with each serving when eating.
Let pudding sit in the fridge overnight to thicken and cool ready to eat for the following days.
There are 486 calories in 1 serving of Coconut Vanilla Tapioca Pudding.