Soak small pearl tapioca in the water for 30 minutes in a 1 1/2 quart saucepan. Do not drain tapioca after soaking.
Add coconut milk, banana, sugar, salt and vanilla to a blender and blend for 1 minute.
Add the coconut milk mixture into the saucepan and bring to a boil. Simmer uncovered, whisking, for approximately 10-15 minutes. Set aside and let cool down before refrigerating.
In a large non-stick frying pan take 3/4 of the mango, lime juice and honey and heat over medium to soften the mango and blend the flavors. Set aside and cool down before refrigerating.
Assemble the layers into serving glasses alternating the tapioca with the mango mixture. Top with the remaining mango pieces and some kiwi slices.