DIFFICULTY: EASY PETE
Special Menu: Color Dinner
3 butterfly pea flower tea bags
1 can coconut milk
1 c almond milk
¼ c tapioca
Pinch salt
2 ½ T sugar
½ t vanilla
Fresh blueberries and Freeze dried blueberries for garnish
heat coconut milk and almond milk in saucepan with tea bags.
squeeze as much blue out of the tea bags as possible.
When boiling, add salt and tapioca and cook until pearls are completely dark blue and cooked through.
add sugar and vanilla, then chill.
garnish with blueberries
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