Wash and drain the tapioca and place in a pan with the genmaicha. Slowly bring to the boil. Reduce to simmer and cook uncovered stirring occasionally for 35 minutes until the liquid has absorbed into the grain. Add the coconut cream and maple syrup and stir through.
Remove the pan from the heat and stir through the lychees.
Serve topped with roasted almonds and a sprinkle of chia seeds.
Note : Tapioca is made from the large root vegetable Cassava, native to Brazil and many other tropical countries. It is gluten free.
Makes 4 servings