1/2cupfull-fat, canned coconut milk (do not use the low-fat variety)
1/4teaspoonvanilla
2 1/2cupsfresh pitted cherries
Instructions
Place tapioca, almond milk, sugar, and salt in a medium saucepan and begin heating over medium-high heat.
Stir in coconut milk. Bring to boil stirring constantly. Continue cooking, stirring constantly, for 1 minute or until mixture thickens. (I use a heat-proof spatula for this.) Remove from heat.
Stir in vanilla. Mixture will thicken more as it cools. Serve with fresh, pitted cherries.
Notes
For a richer, creamier pudding, sometimes I add a couple spoonfuls of coconut cream to the tapioca pudding when it's done.Yield: 4 to 6 servings