Sweet Basil Seed and Tapioca Pudding

• 1 tablespoon sweet basil seeds (see Notes) (9 grams)
• 1/3 cup water (preferably uncarbonated mineral water) (2.8 ounces, 78.7 grams)
• Finely grated zest of 1 orange
• 1 1/2 teaspoons medium-flavored honey such as orange blossom or clover (10.8 grams)
• 1 cup pearl tapioca (see Notes) (6 ounces, 170 grams)
• 1 (15-ounce) can cream of coconut (see Notes) (427 grams)
• 1 (13.5-ounce) can sweetened coconut milk (384 grams)
• 2/3 cup sugar (5 ounces, 143 grams)
• 1 vanilla bean, split lengthwise, seeds scraped and reserved, or 1 teaspoon vanilla extract (4 grams)
• Large pinch of salt
• Pomegranate molasses, for serving (see Notes)
• Pomegranate seeds, for serving
• Zester
• 6 shallow bowls, for serving

1. For the Garnish:
2. Place the basil seeds in a bowl.
3. In a saucepan, bring the mineral water to a boil.
4. Add the orange zest and honey, stir to melt the honey, and pour over the basil seeds.
5. Cover and refrigerate overnight.
6. For the Tapioca:
7. Place the pearls in a large bowl with water to cover.
8. Cover and refrigerate overnight.
9. The next day, drain the tapioca.
10. In a medium-size heavy-bottomed saucepan, combine the soaked pearls with the coconut cream and milk, sugar, vanilla bean seeds and pod, and salt.
11. Bring to a boil, reduce heat, stirring constantly, and simmer for 4 minutes.
12. Let cool, then transfer to a bowl, cover, and refrigerate until chilled, about 2 hours.
13. To Serve:
14. Serve the tapioca in shallow bowls.
15. Scatter a ring of basil seeds along the outside edge of each bowl.
16. Garnish with banana slices and pistachios.
17. Drizzle with a little pomegranate molasses and garnish with pomegranate seeds, if desired.

sweet basil seeds, water, orange, honey, pearl tapioca, cream of coconut, coconut milk, sugar, vanilla bean, salt, molasses, pomegranate seeds, zester, shallow bowls

Taken from www.cookstr.com/recipes/sweet-basil-seed-and-tapioca-pudding (may not work)