Coconut Tapioca Pudding With Toasted Coconut Chips

• 2 cups almond milk, divided
• 1/3 cup tapioca pearls
• 1 cup coconut milk
• 1/4 cup maple syrup (or agave syrup – you could also use honey if you aren’t vegan)
• 1 teaspoon vanilla extract
• 1 teaspoon tapioca starch with 1 tablespoon water mixed in
• 1/4 teaspoon sea salt
• Toasted coconut chips for garnish
• In a large glass bowl, add the tapioca pearls and 1 cup of almond milk, stir then cover and chill in the refrigerator overnight (or at least 4 hours)
• When it has soak for at least 4 hours, add the additional almond milk and the chilled tapioca/almond milk mixture to a medium saucepan, over a medium heat
• Once the pudding is boiling, pour in the coconut milk, vanilla and maple syrup
• Cook for another 12 to 15 minutes, constantly stirring
• Finally, lower the heat and add in the tapioca starch mixture and salt, stirring and cooking for an additional 5 minutes
• Cool in a glass bowl for at least an hour before serving
• You can serve it a little warm or fully chilled
• Garnish with toasted coconut chips