Tapioca-Chia Pudding with Pomegranate and Poppy Seeds

1. In a medium bowl or airtight container, whisk together chia seeds and  1¼ cups unsweetened oat milk. Cover and chill until chia seeds have expanded, at least 5 hours or up to overnight.

2. Preheat oven to 375 degrees F. Spread unsweetened coconut flakes evenly over a baking sheet. Transfer to oven and toast until evenly golden, about 7 minutes. (Coconut flakes can be toasted a day ahead and kept in an airtight container.)

3. Meanwhile, in a small bowl, combine tapioca pearls with enough cold water to cover. Let sit until pearls almost double in size, about 20 minutes. Drain pearls.

4. In a small saucepan, combine 1 cup unsweetened oat milk, honey and a pinch of kosher salt. Slowly bring to a simmer over medium heat, stirring occasionally to dissolve honey. (Take care to avoid letting oat milk reach a boil, or else it will break.) Reduce heat to low to maintain the barest simmer.

5. Add drained tapioca pearls and cook, stirring constantly, until tapioca is translucent and tender but retains chewiness, about 5 minutes. Transfer mixture to a medium bowl and chill, stirring occasionally, 20 minutes.

6. Add chia pudding and stir to combine. Cover with plastic wrap pressed directly onto surface of pudding, and chill until thickened, about 2 hours or up to overnight.

7. Divide tapioca-chia pudding among bowls. Divide pomegranate seeds, poppy seeds, and toasted coconut flakes among bowls. Drizzle with more honey if desired.