Whisk egg yolk with a small amount of milk in a saucepan to temper.

Add remaining milk, tapioca, sugar, salt, water, and coffee to the saucepan.

Bring to a boil over medium heat, stirring continuously until tapioca becomes clear to prevent sticking.

Remove from heat.

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold the stiffly beaten egg whites into the hot tapioca mixture.

Incorporate vanilla extract into the mixture, folding gently to combine.

Allow the pudding to cool to room temperature.

For Pineapple Tapioca: Combine crushed pineapple (with juice), tapioca, sugar, and salt in a double boiler.

Cook for approximately 20 minutes, or until the tapioca turns clear.

Refrigerate until thoroughly chilled before serving.

For Indian Tapioca Pudding: Combine tapioca, cornmeal, and scalded milk.

Cook until tapioca is clear, ensuring constant stirring to prevent sticking or burning.

Add molasses, salt, and butter to the mixture.

Pour the pudding into a well-greased baking dish.

Pour cold milk and DO NOT STIR.

Bake in a preheated oven at 350°F (175°C) for 1 hour.

Serve warm, optionally with whipped cream.

Alternatively, garnish with dried or fresh fruits, or nuts.

For Princess Pudding: In a saucepan, combine tapioca, boiling water, sugar, and salt.

Cook until the tapioca is clear and has achieved a jellied consistency.

Stir in tart jelly until it dissolves completely.

Chill until cold and serve.

Serve with whipped cream or soft custard, if desired.