Coconut Tapioca Pudding

Old Fashioned Tapioca Pudding
Adapted from Bob's Red Mill Natural Foods
Omitted eggs, sugar and dairy

Ingredients

2/3 cup Bob's Red Mill Small Pearl Old Fashioned
1+1/2 cups Water, plus additional as directed
1 can cups coconut milk (Classic full fat such as Native Forest)
1/4 tsp Sea Salt
2 tsp. xylitol
1/2 cup dried, shredded, unsweetened coconut flakes (finely shredded)
1/2 tsp Vanilla extract (gluten-free), optional
1 T. almond extract, optional
12 tiny spoons of 100% Stevia powder (such as KAL brand)

Soak tapioca in water for 30 minutes in a 3-quart saucepan (smaller pan if you are reducing the recipe).

Pour can of coconut milk into a 4 cup liquid measuring cup. Add enough water to make 3 cups total. Add to saucepan and put over medium heat. Add salt and xylitol, if using. Stir and heat until boiling.

Simmer, stirring often for 10-15 minutes until thick and bubbly. Very likely, you will need to add more water (or any milk of your choice), perhaps 1/2 to 3/4 cup. To thicken more, stir more and cook longer. When almost to the desired consistency, mix in the shredded coconut.

Cool 15 minutes then add vanilla, stevia and almond extract. Serve warm or chilled, plain or with fruits, bananas, pineapple, nutmeg, cinnamon mixed in.