½ cup small pearl (not instant) tapioca
2 cups almond or any nondairy milk
Pinch of salt, optional
¼ cup organic sugar or blonde coconut palm sugar
1 teaspoon vanilla extract
½ teaspoon lemon zest
2 cups fresh berries of your choice, sliced as needed
Fresh mint, for garnish
1. Place the tapioca pearls in a fine mesh strainer and rinse under running water for 30 seconds.
2. Add the milk to a pressure cooker. Add the tapioca and salt, if using, and stir. Lock on the lid.
Bring to high pressure; cook for 4 minutes. Let the pressure come down naturally. Quick release
any remaining pressure after 20 minutes. Open the lid carefully, tilting it away from you.
3. Stir in the sugar, vanilla, and lemon zest.
4. Spoon 2 tablespoons berries into the bottom of 4 pretty bowls or parfait glasses. Add about ¼ cup
tapioca, then 3 tablespoons berries. Add another ¼ cup tapioca and top with berries. Garnish with
mint.Variation: If stone fruits are in season, substitute chopped stone fruit for the berries.