Ingredients
1/2 c. large pearl tapioca
2 can unsweetened coconut milk
3 c. whole milk
1/2 c. sugar
1 c. lilac blossoms
36 fresh lilacs and/or Candied Lilacs
Lilac Blackberry Syrup
Preparation
Step 1Soak tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca.Step 2Combine milk and sugar in a medium saucepan over medium heat and bring to a fast simmer. Stir in tapioca with coconut milk and bring to a boil.Step 3Simmer uncovered, stirring frequently, for about 1 hour, or until tapioca turns soft and translucent. Let pudding cool before stirring in lilac blossoms. Cover and refrigerate overnight or up to 1 week. Serve topped with lilac blackberry syrup and fresh or candied lilacs, if desired.
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
