The night before, in a medium bowl soak Pearl Tapicoa in water at room temperature.

The next day, combine tapioca, milk, and salt in a heavy bottomed saucepan over medium heat. Stir while bringing to a simmer. Lower the heat and cook covered at the lowest possible heat for 45 minutes-1 hour. Timing depends on the type or brand of tapioca you are using. Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.

Once cooked, in a separate bowl beat the egg yolks and sugar together. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

Pour the egg mix into the pan with tapioca. Still over low heat, stir for roughly 10-15 minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle.

Remove from the heat and stir in vanilla and green food dye.

Pour into your cauldron or black bowl and cover with gummies and Halloween themed decorations. Serve either warm or chilled. Keep refrigerated for up to 3 days.