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RINSE tapioca in sieve or strainer under cold water 15 to 20 seconds.
BRING water to boil in small saucepan. Add tapioca; cook 10 to 12 minutes on medium heat until tapioca is translucent, stirring frequently to avoid sticking. Stir in coconut milk, sugar and salt. Reduce heat to low; simmer 5 to 7 minutes or until pudding thickens slightly, stirring frequently.
LET stand 20 minutes. Serve warm or refrigerate until chilled. Serve with mango slices or lychee, if desired.