Vegan Tapioca Almond Pudding

I couldn't find any recipes for vegan tapioca pudding that didn't use instant tapioca, so I improvised. The measurements are approximate, I just eyeballed it. I think I'm going to add coconut flakes next time for a little texture.

• Ready In: 1 hr
• Yields: 4 cups

Ingredients

• 1  cup  large pearl tapioca
• 2  cups water
• 3  cups  almond milk
• 2⁄3 cup turbinado sugar
• 2  tablespoons ground flax seed
• 2  tablespoons  ground almonds
• 2  teaspoons vanilla extract
• 2  tablespoons Amaretto
• 1⁄2 cup  slivered  toasted almond

Directions

1. Boil water and add tapioca. Reduce heat and simmer 15 minutes.
2. Bring almond milk to a boil and add to tapioca.
3. Simmer about an hour, or until a little thicker than egg whites. Stir frequently.
4. Remove from heat, add remaining ingredients.
5. Chill until more solid.