Recipe for Japanese Pearls with coconut milk, vanilla, and fresh raspberries.

In a stainless steel saucepan, pour in the coconut milk, almond milk, coconut sugar, and raspberry liqueur. Add the split vanilla bean. Bring to a boil and sprinkle in the tapioca pearls.

Lower the heat. Let simmer on low for 20 minutes, stirring very often. The pearls will become transparent. Once cooked, cover the pot and let rest for 30 minutes.

Prepare 4 nice glasses. Coarsely crush some raspberries at the bottom of the glasses. Add the tapioca pearls to the glasses. Decorate nicely with fresh raspberries halved.

You can serve this dessert either chilled or slightly warm, according to your preference.

Tip: To fill the glasses neatly, I use a funnel.