Another take on breaking your own habits. I’m fearless when it comes to tasting things for the first time. I know I could try more than half of the roasted insects the Bangkok streets have to offer. But this is better. Stay calm. You’re safe. Try it.

Coconut-Sesame Tapioca Pudding

(Inspired by The Kitchn)

Ingredients:

2 cups almond milk
1/3 cup fine tapioca pearls
1 cup coconut milk
1/4 cup agave syrup
1 tsp vanilla extract
1 tsp cornstarch with 1 Tbs water mixed in
1/4 tsp salt
Vanilla seeds scratched out of the half of vanilla pod
Smoked sesame seeds (either golden or black)

Preparation:

1. In a medium pot, soak the tapioca overnight (or for at least 4 hours) in 1 cup of the almond milk.

2. When you’re ready to cook, add the other cup of almond milk and warm the tapioca mixture over medium heat. Wait until the pudding starts to boil, then add the coconut milk, vanilla (both extract and the seeds) and honey/agave. Cook for 10 or 12 minutes, stirring continuously.

3. Add the cornstarch mixture and salt. Cook and stir for another five minutes.

4. Divide into serving bowls and cool at least an hour before serving (2-3 hours is optimal). Sprinkle with smoked sesame seeds on top.

Serves 4-6, depending on the size of the glasses/jars.

Keeps well in the refrigerator up to 3 days.

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