Pomegranate Tapioca Pudding

This vegan pudding has the combination of creamy and crunchy, as well as both sweet and tart flavor components.

Serves 3-4.

Ingredients:

• 1 large pomegranate
• 1/3 c small pearl tapioca
• 1-13.5 can coconut milk
• 2/3 c soy milk
• 1/2 c raw sugar
• 1/8 tsp sea salt
• 3 drops red food coloring (optional)

Directions:

1. Cut pomegranate in half and scoop the seeds and juice into a bowl. Pick out any membranes. Put about 10 seeds aside for garnish. Place the remainder of the seeds and juice in a blender.
2. Pulse and process a few minutes. At this point you may strain the pomegranate puree if a smoother pudding is desired by pressing it through a sieve. If you wish to have a bit of crunch in the pudding, leave the solids in. Set aside.
3. In a medium saucepan, combine the tapioca, coconut milk, soy milk, sugar and salt. Over medium low heat, bring the tapioca mixture to simmering. Reduce heat to low and, stirring often, simmer 5 minutes.
4. Add the pomegranate puree and simmer another 10 minutes, stirring often. Stir in the food coloring if desired. Cool completely.
5. Spoon into pudding bowls and chill. To serve, dollop with whipped topping and a few pomegranate seeds.