Strawberry Tapioca Pudding 1 c Small tapioca pearls 2 c Water 1 c Fresh strawberries; chopped 1/4 c Sucanat (tm) 1 tb Vanilla Cook water with strawberries to a rolling boil. Add remaining ingredients, reduce heat to low. Stir constantly or frequently until most of the tapioca pearls have turned completely translucent. Turn off heat and let cool for a while. Tastes great warm or cold and is real filling too! Notes: Sucanat (powdered cane juice) should be available at a local HFS if you don't have it try cane sugar (found in the Mexican section, usually), cane syrup, or some other flavored sweetener. Cinnamon sugar might work too. If you want to avoid sugar altogether try doubling the strawberries and vanilla, leaving out sugar altogether. You will probably need to reduce the water as well. I assume you could make this with tapioca flour or different size pearls. This is the only method I've tried--gotta use up what I have first! Posted by: J. Ari Kornfeld , May 6, 1994