Ingredients:

• 6 to 8 dried apricots, peaches, figs, or prunes
• 5 tablespoons granulated (quick) tapioca
• 2 ½ cups milk (cow or goat)
• ¼ teaspoon sea salt
• 2 eggs
• 1/3 cup maple syrup
• ½ teaspoon vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cardamom

Optional Toppings: toasted blanched slivered almonds and toasted unsweetened shredded coconut, about 2 tablespoons of each.

Instructions: 

• Chop the dried fruit into small pieces.
• Combine chopped fruit, tapioca, milk, and salt in a double boiler. Cook over boiling water for 10 minutes, stirring only to prevent sticking.
• Add maple syrup, reduce heat, and simmer for 2 minutes.
• Beat the eggs in a separate bowl. Gradually whisk $1/2$ cup of the hot tapioca into the eggs to temper them.
• Return the tempered egg mixture to the main tapioca pot. Cook, stirring constantly, for 3-4 minutes until thickened.
• Remove from heat. Stir in vanilla and spices.
• Cool before serving warm or cold, optionally garnished with toasted almonds and coconut.

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