What a fun texture! This recipe is gluten-free as long as you check your non-dairy milk. I've heard tapioca starch can also be tolerated by those with candida issues. Sugar, however, cannot so try making it with stevia. The flavour of cardamom compliments the stevia nicely.
2 cups organic unsweetened soymilk (I like Natura) or organic cow's milk*
1/4 cup tapioca pearls
4 dropperfuls of SweetLeaf Stevia Clear liquid, Vanilla Creme flavour or 3 packets of SweetLeaf Stevia Plus (or more to taste)**
1/2 tsp. ground cardamom
1/2 tsp. pure vanilla extract (optional)
a pinch or two sea salt
* If it's gonna be cow's milk, it's gotta be organic or you have no business using this recipe. I mean it! I want no part in supporting factory farming, nor do I want to be a catalyst for you consuming antibiotics and lordisa-only-knows what other shit you get from those conventional/non-organic force-milked cows. (I am not typically an animal rights ranter, but I feel strongly about this one.)
** If you're not into stevia, you could substitute 1/4 cup Sucanat, brown sugar, honey or maple syrup.
Soak tapioca pearls in milk for about an hour before cooking. Pour tapioca and milk in a smallish saucepan on the stove over medium-high heat. Stir pretty constantly to avoid clumping or sticking on the bottom of the pot. After about 5 minutes, whisk in the sweetener (stevia or whatever), cardamom, and salt. Continue to cook and stir until a noticeable thickening occurs. Pour into four little custard bowls, making sure there's an even distribution of tapioca pearls between each bowl. Allow to cool on the counter for 15 minutes before transferring to the fridge. It will take about an hour to set in the fridge. Eat cool, or allow to warm back up to room temperature before serving, perhaps topped with organic berries.
For me, this is comfort food.