1/2 cup large pearl tapioca
2 (14-ounce) cans unsweetened coconut milk
3 cups whole milk
1/2 cup sugar
1 cup lilac blossoms
About 36 fresh and/or candied lilacs
1. Soak tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca.
2. Combine milk and sugar in a saucepan over medium heat and bring to a fast simmer. Stir in tapioca and coconut milk and bring to a boil.
3. Simmer, uncovered, stirring frequently, for about 1 hour, or until tapioca turns soft and translucent. Let pudding cool before stirring in lilac blossoms. Cover and refrigerate overnight or up to 1 week. Garnish with fresh or candied lilacs before serving. Makes 6 servings.
Recipe from "Cooking with Flowers" by Miche Bacher (Quirk, $24.95).