In honor of National Tapioca Pudding Day and strawberries in season, I made this concoction from Thai Cooking with Jam. That's vegan tapioca pudding made with coconut cream. I refrigerated a can of coconut milk, which made all the creaminess rise to the top, and used a cup of that "cream."
The strawberries, part of my weekly Fruit for Life box from Hurd Orchards, were pureed with a tad bit of maple sugar and ground anise seed. I almost skipped the anise seed, but I'm so glad I didn't. They give just a hint of flavor, not too licorice-y as I had feared.
I had the day off for dissertation work, and by late afternoon T. and I (and Zoe) were ready for some relaxation. Zoe has recently discovered that she loves the hammock swing.
Now I have to fight both T. and Zoe for some time in the hammock. Luckily for me, they seem to think I've earned it after that lovely dessert.
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