½ cup tapioca pearls
2 cups almond milk
1 cup full fat coconut cream
1 teaspoon vanilla bean powder or good quality vanilla extract (I used Heilala vanilla brand)
3 tablespoons coconut sugar
fine zest of one large lemon
1 mango, peeled and diced
black sesame seeds
Soak the tapioca in 1 cup of almond milk for 4-8 hours. Place the mixture in a saucepan with all the remaining ingredients, except the mango. Bring to a boil and then simmer for 12-15 minutes, stirring continuously, until the tapioca is tender.
Place in the fridge to cool for at least 3 hours.
To serve: Divide the tapioca between glasses or small dishes. Spoon the mango over the top, sprinkle with black sesame seeds and garnish with edible flowers.
Cook’s Tip: Leftover tapioca pudding will last in an airtight container in the fridge for up to three days.