Soak the tapioca. Add the small pearls to a bowl and cover with cold water by about 1 inch. Let sit for 20 to 30 minutes, then drain. Soaking helps the pearls cook evenly and stay tender.

Warm the dairy base. In a medium saucepan, combine the milk, cream, sugar, and salt. Cook over medium heat, stirring often, until the mixture is steaming and the sugar dissolves. Do not let it boil hard at this stage.

Add the tapioca. Stir in the drained pearls. Reduce heat to medium-low and cook, stirring frequently, until the pearls turn mostly translucent and the liquid thickens slightly, about 12 to 15 minutes. Keep the mixture moving so it doesn’t stick.

Temper the eggs. In a small bowl, whisk the eggs. Slowly ladle in about 1/2 cup of the hot tapioca mixture while whisking constantly. Tempering prevents the eggs from scrambling when you add them back to the pot.

Finish the pudding. Pour the tempered egg mixture into the saucepan while stirring. Cook over low heat, stirring steadily, until the pudding is thick and coats the back of a spoon, 3 to 5 minutes. Do not boil. Remove from heat and stir in the vanilla.

Cool it down. Transfer to a bowl or individual cups. Press plastic wrap directly on the surface to avoid a skin. Chill until cool and slightly set, at least 2 hours. The pudding will thicken as it cools.

Prep the berries. Hull and slice strawberries. In a separate bowl, combine all the berries with lemon zest and a touch of honey or sugar if they need a little help. Let them sit for 10 minutes to get juicy.

Serve. Spoon the chilled tapioca into bowls or glasses, top generously with the berries and their juices, and add a few mint leaves if you like. Serve cold for the best texture and flavor.