Recipe: Pomegranate tapioca

Total time: 1 hour after overnight soaking

Servings: 4

Note: For pomegranate juice, break open pomegranates and carefully remove the seeds. Using an immersion or regular blender, liquefy the seeds and strain through a sieve. Or you can use bottled Pom juice. Large pearl tapioca is available at Nicole’s in Pasadena and Surfas in Culver City.

1/2 cup large pearl tapioca

2 cups pomegranate juice (from 6 to 8 pomegranates)

1/2 cup sugar

1/4 teaspoon kosher salt

Seeds from 1 small pomegranate

Whipped cream for garnish

1. Combine the tapioca with 2 cups water in a medium bowl and soak overnight in the refrigerator.

2. Drain the tapioca and place in the top of a double boiler (or steel bowl set over a pot of simmering water). Add the pomegranate juice, sugar and salt. Cook, stirring often, until the juice thickens and the tapioca softens and turns translucent, about 45 minutes to 1 hour.

3. Chill several hours or overnight. Serve with pomegranate seeds and whipped cream.

Each serving (without whipped cream): 250 calories; 1 gram protein; 64 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 86 mg. sodium.