Step 1Combine the tapioca with 2 cups water in a medium bowl and soak overnight in the refrigerator.
Step 2Drain the tapioca and place in the top of a double boiler (or steel bowl set over a pot of simmering water). Add the pomegranate juice, sugar and salt. Cook, stirring often, until the juice thickens and the tapioca softens and turns translucent, about 45 minutes to 1 hour.
Step 3Chill several hours or overnight. Serve with pomegranate seeds and whipped cream.