Preheat the oven to 350°F. In a saucepan over medium-high heat, bring the water to a boil.
Using a whisk or fork, slowly add the tapioca pearls (this prevents them from sticking together)
Let the tapioca cook for about 17 minutes, occasionally stirring, until they have lost their opaque appearance. The mixture should be slightly thickened and the liquid cloudy.
In a separate bowl, whisk together the liquid stevia, vanilla, salt, and almond milk. Set aside.
When the tapioca has finished cooking, whisk in the milk mixture, stir, and cook for 10 more minutes.
Place contents in a greased glass casserole pan and bake for one and a half hours, stirring every 15-20 minutes.
Top with organic cinnamon or pumpkin pie spice powder.
Let cool, serve, and enjoy!
Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/vegan-tapioca-pudding/