In a saucepan, bring coconut milk to a boil. Reduce to a simmer, stir in tapioca and salt. Cook on a simmer, stirring often, for 15 minutes. Pudding will thicken and tapioca will become totally transparent.
Remove from heat and stir in sugar and vanilla.
Refrigerate until completely cool.
Stir up pudding and divide between 4 dessert glasses. Layer with cherries, pineapple, and toasted coconut.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pina-colada-pudding-cups/