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Wineberry Tapioca Pudding

From THE WILD VEGETARIAN COOKBOOK
After decades of popularity, tapioca finally went out of style when I first began cooking. But this natural starchy thickener, made from the tropical manioc root, is as tasty as ever. And tapioca’s smoothness and mildness perfectly offset the wild raspberry's fruity flavor in this rich dessert.
One 33.8-ounce container soy milk or nut milk
5 tablespoons tapioca pearls
1/2 cup natural cherry juice concentrate or other fruit juice concentrate
2 tablespoons sesame oil or corn oil
2 teaspoons ground cinnamon
1 tsp. lemon juice
1/2 teaspoon liquid stevia
1/4 teaspoon almond extract
1/4 teaspoon raspberry extract (optional)
1/4 teaspoon salt
6 cups wineberries or raspberries
1-3/4 cups pecans, chopped

1. Place all the ingredients, except the berries and pecans, in a large saucepan and bring the pot to a boil over medium heat, stirring often. Reduce the heat to low and simmer, covered, for 10 minutes, stirring occasionally. Add the berries and continue to simmer for another 5 minutes.

2. Remove the pot from the heat and add the pecans. Serve hot or cold
Serves 6 to 8
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