Coconut Tapioca Pudding with Smoked Sesame Seeds

In a large bowl, soak the tapioca overnight ( or for at least 1 hours ) in 1/4 liter of the almond milk.When you're ready to cook, add the other cup of almond milk and warm the tapioca and almond milk mixture over medium heat.Wait until the pudding is boiling, then add the coconut milk, vanilla, and agave.Cook for another 10 or 12 minutes, stirring continuously.

Finally, add the cornstarch-water mixture and salt, cooking and stirring for five minutes.Cool in a Tupperware or glass bowl for at least an hour before serving.Or eat a little warm, it's wonderful! When serving, sprinkle a few smoked sesame seeds on top.