Tapioca pudding is one of my favorite desserts. It is so creamy, smooth, and rich. Combined with berries, it's absolutely the perfect dessert / snack / breakfast. Since I stopped using dairy products, tapioca pudding was a great subtitute for yogurt. In this recipe, I also added rose water as a Middle-eastern twist. The aroma of the rose water reminds me of home, creating a very distinct and flavorful pudding.

Ingredients:

1/3 cup tapioca pearls

2 cups water

1 can of coconut milk 13.5oz/400ml

1/4 cup pure maple syrup

1/4 teaspoon cardamom (optional)

Directions:

Soak the tapioca pearls for 2-4 hours in water. Drain the tapioca.

Next, take a saucepan and add tapioca, water and pure maple syrup, bring to a boil. Then, add the coconut milk and lower the heat to a simmer. Cook until the pearls have become large and clear in color and the pudding has thickened. Pour into serving dishes, decorate with berries or your favorite fruits and serve chilled. (At least 2 hours in the fridge)

Tip: I like to add the juice of half a lemon for a lemony flavor and also a couple leaves of lemony geranium. I take the leaves out when the pudding is ready. It adds a wonderful fresh flavor.

Tapioca Pudding Topped With Fresh Berries