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

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

Step 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.

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

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