Green Tapioca Pudding

I have to readily admit this recipe is a bit strange, but I also must admit I eat it every day.  My digestive system has a tendency to throw tantrums.  I have found that I can keep it better under control if I eat some hemp protein powder every day.  It is the protein powder that makes this pudding green.  I will make this big batch of pudding and store it in about 8 pint jars. 

 Ingredients:

1 cup of small pearl tapicoa
half of a gallon of coconut milk
1 cup of sugar
9 eggs
1/2 cup of tapicoa starch
1/4 cup of hemp protein powder
1 tbs vanilla
2-3 tbs of coconut oil
salt, to taste

Instructions:

1. Soak the tapioca at least a couple of hours in a bowl. You can leave it in the bowl overnight too.

2. Get at least 8 pint jars ready.  Have them washed and find all of the lids.

3. Drain the tapioca and put it into a large pot.  Add the milk and sugar.  Heat up the milk mixture on medium-high heat until it boils and the tapioca pearls are clear.  You need to carefully watch the milk mixture and stir it frequently.

4. As the milk is being brought to a boil put the eggs, tapioca starch, and protein powder in a blender.  Blend it until it is smooth.

5. Once the milk mixture is boiling and the tapioca pearls are clear, then slowly add the eggs/starch/protein powder mixture directly into the pudding, stirring constantly.  It will thicken fairly quickly. 

6.  Take the pudding off the heat and add the coconut oil, vanilla and salt.  Pour the pudding into the jars and store it in the fridge.  It should keep for at least 10 days.