Sweet Basil Seed and Tapioca Pudding

1. 1

   For the Garnish:

2. 2

   Place the basil seeds in a bowl.

3. 3

   In a saucepan, bring the mineral water to a boil.

4. 4

   Add the orange zest and honey, stir to melt the honey, and pour over the basil seeds.

5. 5

   Cover and refrigerate overnight.

6. 6

   For the Tapioca:

7. 7

   Place the pearls in a large bowl with water to cover.

8. 8

   Cover and refrigerate overnight.

9. 9

   The next day, drain the tapioca.

10. 10

    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.

11. 11

    Bring to a boil, reduce heat, stirring constantly, and simmer for 4 minutes.

12. 12

    Let cool, then transfer to a bowl, cover, and refrigerate until chilled, about 2 hours.

13. 13

    To Serve:

14. 14

    Serve the tapioca in shallow bowls.

15. 15

    Scatter a ring of basil seeds along the outside edge of each bowl.

16. 16

    Garnish with banana slices and pistachios.

17. 17

    Drizzle with a little pomegranate molasses and garnish with pomegranate seeds, if desired.

* Per serving · 4 servings · Values may vary.