This is essentially Large Pearl Tapioca pudding, but in our family it's affectionately known as "Eyeball Pudding."
I've taken the recipe from the back of the Island Large Pearl Tapioca box and modified it.
1/2 cup Tapioca
4 1/2 cups Milk
2 Eggs well beaten
1/4 teaspoon Salt
1/2 cup Sucanut/Sugar
I put the tapioca and a cup and a half of milk into a jar and put a lid on it. (I like to drink out of old Frontera Salsa jars -- the tall skinny ones. So we have lots and I just throw the tapioca and milk into one of those.) Let the tapioca sit over night (in the fridge, so the milk doesn't sour). I try to remember to shake it up once in awhile. As it expands it can get jammed into the bottom of the jar and won't soak up the milk like it should. If it doesn't get all jammed, just take a butter knife to it.
The next day pour the tapioca and milk, and another 3 cups milk, into a sauce pan and heat over a medium flame. Add 2 beaten eggs, the salt and sucanut.
Stir until you start to wonder if you're going to spend the rest of your life stirring that confounded mixture. Right when you wonder that (or within a few seconds of wondering it, at least) you'll start to notice that the mixture is thickening. Keep stirring for another few minutes. The pudding will thicken as it cools.
Pour pudding into bowls and tuck in. (Oh, and the Island recipe says to add 1/2 teaspoon of vanilla before pouring it into the bowls, but personally, I like it better without the vanilla.)