Place tapioca, water and coconut mylk in a saucepan and let the ingredients soak for 30 minutes.
Heat over medium heat until it reaches a boiling point. Then reduce heat to low and simmer for 15 minutes until the tapioca pearls are transparent and the mixture has thickened. Frequently stir to avoid sticking to the pan.
Remove the mixture from the heat and stir in agave syrup and lime oil. Pour into 4 cups/jars and chill for at least 3 hours to thicken.
Push the raspberries through a fine sieve to remove the seeds. If you're using frozen berries, make sure you defrost them first.
Mix in 2 tsp of light agave syrup. This will offset the raspberry's tartness. Pour the berry mix on top of the chilled tapioca and sprinkle on the chia seeds.
Garnish with a few fresh berries and a little coconut if desired. This will last in the fridge for a few days.
Tip: You can make coconut mylk at home. Combine unsweetened shredded coconut with warm water and place in a blender. Puree the mixture and strain it through a cheesecloth or fine sieve. Coconut mylk contains medium-chain triglycerides (commonly known as MCTs). Researchers have linked MTCs with weight loss because they stimulate energy through a process called thermogenesis. Consuming MTCs at breakfast can leave you feeling fuller for longer.