Tres Leches Tapioca Pudding

In a large pot, over low-medium heat, whisk together the three milks until combined. Add in the tapioca, cinnamon and salt, and stir to combine. Bring to a simmer.

Once simmering, cook, stirring occasionally, until thickened, about 20 minutes. Let the tapioca cool slightly in the pot, then divide among 6-8 serving glasses.

If serving warm, top with whipped cream, toasted coconut and/or cherries, and enjoy! If serving cold, refrigerate the pudding in the serving glasses for at least 3 hours, then garnish, and serve.

Notes:
I used the granulated kind for quicker cooking. You can always use regular tapioca, and pulse it in the food processor a few times to make it smaller.
Garnish with whipped cream, toasted coconut and cherries, if desired.