Soak tapioca in water for 4 to 5 hours. De seed the vanilla pod. Boil milk on a low flame. Add vanilla seeds to the milk. When the milk boils add the soaked tapioca and sugar and stir. Cook till the mixture thickens. Add some fresh cream when the pudding is ready. Mix and then transfer to a serving plate. For the fruit sauce, heat sugar in another pan till it is caramelised. Add lemon zest chopped figs, and cinnamon stick. Add water and cook the figs till they become soft. Add chopped strawberries. Blend the fruit sauce. Garnish the pudding with orange wedges, sliced strawberry, stewed fig sauce and mint leaves.