Fish Egg Pudding

Many people are turned off by tapioca because they compare it to fish eggs. Having eaten lots of herring eggs with soy sauce when I lived on the Pacific Coast, I actually like that texture. Maybe that's why I LOVE tapioca.

Here's an adaptation of the Club House Minute Tapioca recipe.

1/4 cup agave or maple syrup
3 tbsp minute tapioca
pinch salt
3 cups milk (coconut milk also works beautifully--esp for those non-dairy)
1 large egg
1 tsp vanilla

In a large saucepan, mix together agave/ms, tapioca, salt, milk, and egg. Let stand 5 minutes. Slowly bring to a boil over medium heat, whisking constantly, until mixture comes to a full boil. Remove from heat and stir in vanilla. Let cool 20 minutes. It will thicken as it cools. Serve warm or chilled.