Sweet Basil Seed and Tapioca Pudding Recipe

Name: Sweet Basil Seed and Tapioca Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sweet basil seeds (see Notes) (9 grams); 1/3 cup water (preferably uncarbonated mineral water) (2.8 ounces, 78.7 grams); Finely grated zest of 1 orange; 1 1/2 teaspoons medium-flavored honey such as orange blossom or clover (10.8 grams); 1 cup pearl tapioca (see Notes) (6 ounces, 170 grams); 1 (15-ounce) can cream of coconut (see Notes) (427 grams); 1 (13.5-ounce) can sweetened coconut milk (384 grams); 2/3 cup sugar (5 ounces, 143 grams); 1 vanilla bean, split lengthwise, seeds scraped and reserved, or 1 teaspoon vanilla extract (4 grams); Large pinch of salt; Pomegranate molasses, for serving (see Notes); Pomegranate seeds, for serving; Zester; 6 shallow bowls, for serving

Servings: persons

1 tablespoon sweet basil seeds (see Notes) (9 grams)
1/3 cup water (preferably uncarbonated mineral water) (2.8 ounces, 78.7 grams)
Finely grated zest of 1 orange
1 1/2 teaspoons medium-flavored honey such as orange blossom or clover (10.8 grams)
1 cup pearl tapioca (see Notes) (6 ounces, 170 grams)
1 (15-ounce) can cream of coconut (see Notes) (427 grams)
1 (13.5-ounce) can sweetened coconut milk (384 grams)
2/3 cup sugar (5 ounces, 143 grams)
1 vanilla bean, split lengthwise, seeds scraped and reserved, or 1 teaspoon vanilla extract (4 grams)
Large pinch of salt
Pomegranate molasses, for serving (see Notes)
Pomegranate seeds, for serving
Zester
6 shallow bowls, for serving

1
For the Garnish:
2
Place the basil seeds in a bowl.
3
In a saucepan, bring the mineral water to a boil.
4
Add the orange zest and honey, stir to melt the honey, and pour over the basil seeds.
5
Cover and refrigerate overnight.
6
For the Tapioca:
7
Place the pearls in a large bowl with water to cover.
8
Cover and refrigerate overnight.
9
The next day, drain the tapioca.
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
Bring to a boil, reduce heat, stirring constantly, and simmer for 4 minutes.
12
Let cool, then transfer to a bowl, cover, and refrigerate until chilled, about 2 hours.
13
To Serve:
14
Serve the tapioca in shallow bowls.
15
Scatter a ring of basil seeds along the outside edge of each bowl.
16
Garnish with banana slices and pistachios.
17
Drizzle with a little pomegranate molasses and garnish with pomegranate seeds, if desired.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon sweet basil seeds (see Notes) (9 grams), 1/3 cup water (preferably uncarbonated mineral water) (2.8 ounces, 78.7 grams), Finely grated zest of 1 orange, 1 1/2 teaspoons medium-flavored honey such as orange blossom or clover (10.8 grams), and more.

Yes, Sweet Basil Seed and Tapioca Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Basil Seed and Tapioca Pudding

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