The tapioca you’ll need for this pudding is the common pearl kind. You’ll also need milk (either dairy or plant-based), plus some canned coconut milk. The pudding is flavored with salt, honey, vanilla extract, and the aforementioned cardamom. You can either use cardamom pods as Bryant did, or else use the ground kind. In fact, Bryant admits she “actually searched high and low for cardamom powder,” but was only able to find the pods at her local stores.
Bryant garnishes her pudding with fresh mango, blueberries, and toasted coconut, but she suggests that other types of fruit will work, as well.