I Am Not The Main Character: Rose Tapioca Pudding

Coconut Rose Pudding (plant based & gluten free)

Ingredients:
•Small tapioca pearls soaked for 30 min-1 hour (Found at many Asian markets, a longer soak yields a quicker cook time)
• 1 16oz Can of coconut milk
•1/2-1 Tsp Cardamom (up to your taste)
Pinch of salt
• Maple syrup to sweeten (to taste)
•3 Tsp Rose water
•1/4 tsp Beet powder or juice (to color)
1 cup strawberry slices to top
•Coconut whip (to top)
•Cacao nibs (if you like)

1. Pour soaked tapioca and any remaining water into a small sauce pan and add in can of coconut milk, salt, cardamom, and vanilla extract. Add maple syrup to sweeten to taste (I like 1/3-1/2 cup). Bring to a boil then reduce to a simmer stirring frequently for 15-20 min till thick.
2. Remove from heat and add in rosewater and stir.
3. Add in beet powder with a little water (or beet juice) and mix till light pink.
4. Serve in dish of choice topped with slice strawberries, coconut whip, and caca nibs.