In a medium high-sided saucepan over medium heat, warm the coconut milk and the 2 tablespoons sugar. Be careful because the milk might start to splatter as it heats. Once the milk starts bubbling, lower the heat to a gentle simmer and cook until the coconut milk has been reduced by a quarter or third. Let cool at room temperature, then refrigerate, covered, to chill thoroughly, about 40 minutes.

In a medium saucepan, bring 3 cups water to a boil. Add the tapioca and salt, return the liquid to a boil, then lower the heat to medium-low. Simmer, stirring often to prevent the tapioca from sticking to the bottom of the pan, until the grains are nearly clear, 15 minutes. Turn off the heat, cover, and let sit 5 minutes to continue to absorb water until completely clear. Stir in 2 tablespoons of the sugar syrup and pour into a heatproof glass bowl. Let cool to room temperature.

To serve, add ice cubes to six large glasses. Generously spoon in some of the tapioca. Stir the coconut cream, pour enough over the ice and tapioca to coat, then drizzle the sugar syrup on top as desired. Serve with spoons.