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. #plantbasedrecipes #tapiocapudding #selflove #selfcare #selfromance #empowerment #motivation #healthyfood #foodporn #aesthetic #storytime #aestheticedits #strawberry #persianfood #vietnamesefood #refinedsugarfree #womensupportingwomen #model #film #easyrecipes #90sfashion #styleinspo #writersofinstagram #actress #actor