For pudding:
2 - 13 1/2 oz cans of coconut milk (not light)
3/4 can filtered water
1/2 c. small pearl tapioca (not instant)
1/2 tsp. sea salt
1/2 c. granulated suger (or agave)
1 tsp. vanilla bean paste or extract
Fruit (choose one or two - i don't know how all would taste but it would be worth a try):
2 large ripe bananas (diced)
1 ripe mango (diced)
1-1/2 c. pineapple
1-1/2 c pomegranante seeds
1 lrg persimmon
3-4 kiwis
1.) Combine milk, water, tapioca and salt into medium saucepan. Bring to a boil over med-high heat.
2.) Stir in sugar or agave then reduce to med-low and bring to a gentle simmer. Stir frequently until pudding has thickened and tapioca pearls are translucent. About 20-25 min.
3.) Remove from heat and stir in vanilla. Fold in fruit and let cool for 15 min. Spoon in serving bowls and serve warm or chilled at least 2 hours. Garnish with more fruit.
From Tal Ronnen's "The Conscious Cook"
