I can’t take full credit for this recipe. I used the one from here as a guide and then tweaked it to my own taste. For example; I used cashew milk because I actually really dislike almond milk. Cashew has always tasted so much creamier in my opinion.
2 cups cashew milk
1 cup full fat coconut milk
1/3 cup small tapioca pearls
1/2 cup cane sugar
pinch of sea salt
2 cardamom pods (optional)
1 teaspoon vanilla extract
2 tablespoons corn starch mixed into 2 tablespoons cold water
Soak the tapioca pearls in 1 cup of the cashew milk for at least 2 hours/
Transfer the soaked tapioca pearls into a small sauce pan and add in the coconut milk and the rest of the cashew milk.
Bring to a boil while stirring constantly and then lower to a simmer.
While still stirring often, add in the sugar, salt and cardamom. squish the pods between your fingers first to crack open. Cook until tapioca pearls are translucent.
Add your corn starch mixture and vanilla. Stir for a couple more minutes to ensure it’s incorporated.
pour into 4 small cups/bowls and allow to cool for ten minutes minimum before serving. You can remove the cardamom pods since they are chewy and not fun to eat.
Top with preserves(as pictured) or fruit (optional).