Tapioca Pudding

Servings: 4

6 cups non-dairy milk of your choice
7 Tablespoons or 2/3 cup minute tapicoa
2 Tablespoons cane juice crystals or honey
1/8 teaspoon salt
1 13.5 oz can coconut milk
1/2 teaspoon stevia liquid
1 Tablespoon vanilla extract
1/2 Tablespoon yeast flakes

1. Combine non-dairy milk, tapioca, sugar, salt, and coconut milk in saucepan and let soak for 5 to 10 minutes.
2. Cook on medium heat stirring constantly with a wire whisk until thick.
3. Remove from heat and add stevia and vanilla. Stir thoroughly and place a piece of wax paper or cellophane directly on the pudding to keep it from forming a skin on the top. Allow it to cool completely.