Sweet Basil Seed and Tapioca Pudding

Ingredients

• 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

Instructions

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.