Egg-Free, Gluten-Free Cranberry Tapioca Cream

"My first approach to tapioca pudding. I wanted something eggless, so I came up with this yesterday. Actually I made it just for myself, because cranberries are about the only fruit I tolerate, and I sweetened the whole thing with rice syrup because that's the only sweetener (except stevia) I can have. So it was only slightly sweet, a bit tart, with a fresh taste of whipped cream which I liked. Surprisingly sweet-toothed DH liked it, too, so I decided to post the recipe :) This is low in fructose, for those who have an issue with fructose and can tolerate cranberries. Use honey and agave syrup (or any other sweetener) if you can have it. Rice syrup is not as sweet as honey or other syrups, so this cream will be sweeter if you use the same amount of other sweeteners. The taste of this reminded me of the English gooseberry fool which I enjoyed once in Salisbury Cooking time DOES NOT include chilling time..."