menu search

Sweet Basil Seed and Tapioca Pudding



For the Garnish: Place the basil seeds in a bowl.
In a saucepan, bring the mineral water to a boil.
Add the orange zest and honey, stir to melt the honey, and pour over the basil seeds.
Cover and refrigerate overnight.
For the Tapioca: Place the pearls in a large bowl with water to cover.
Cover and refrigerate overnight.
The next day, drain the tapioca.
In a medium-size heavy-bottomed saucepan, combine the soaked pearls with the coconut cream and milk, sugar, vanilla bean seeds and pod, and salt.
Bring to a boil, reduce heat, stirring constantly, and simmer for 4 minutes.
Let cool, then transfer to a bowl, cover, and refrigerate until chilled, about 2 hours.
To Serve: Serve the tapioca in shallow bowls.
Scatter a ring of basil seeds along the outside edge of each bowl.
Garnish with banana slices and pistachios.
Drizzle with a little pomegranate molasses and garnish with pomegranate seeds, if desired.