1teaspoonvanilla bean paste or pure vanilla extract*
Diced strawberriespomegranate arils, and an extra drizzle of honey for serving (optional) (or whatever fruit you like, really!)
Add pearl tapioca to a medium saucepan. Add almond milk. Let soak, off burner, for 30 minutes.
Add coconut milk, 2 tablespoons maple syrup or honey, salt, and vanilla if using paste (if using extract, add after cooking).
Place pan over medium heat and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened. Stir in vanilla extract if using. Taste and add additional honey if you desire a sweeter tapioca.
Pour into heat-proof individual containers. Transfer to refrigerator and chill for at least 1 hour.
Serve topped with fresh fruit and an extra drizzle of honey, if desired.