I based this recipe off of one from Kirsten’s Kitchen. I posted my version awhile back, but modified it even further today for an incredible result. My version calls for 1 fresh vanilla bean, homemade raisins, and flax seed.
1 cup water
2 cups non-dairy milk
1/2 cup tapioca pearls
1 vanilla bean, cut into eighths (totally worth it!)
1 1/2 tbs sugar
1 tbs corn or tapioca starch
3 tbs ground flax seed
1/2 tsp ground cardamom
1/4 cup freshly dehydrated raisins (the difference in taste is worth the effort!)
Boil water, milk, and vanilla in a large bowl. Stir frequently. Add tapioca pearls and simmer until the pearls become translucent, about 15 minutes. When tapioca pearls are soft, stir in the remaining ingredients. Remove vanilla bean if you wish. Scoop into ramekins and chill for about an hour before serving.