Fish Eye Salad Tapioca Fruit Salad
Dive into a tropical paradise of flavors with Fish Eye Salad Tapioca Fruit Salad, a vibrant twist on a classic dessert that combines creamy indulgence with refreshing fruit. Featuring chewy large tapioca pearls—playfully nicknamed "fish eyes" for their delightful texture—this chilled treat is elevated by a luscious blend of sweetened condensed milk, evaporated milk, and a hint of vanilla. Bursting with the juicy sweetness of fresh strawberries, mangoes, kiwis, and canned lychees, this fruit salad balances creaminess with bright, tangy notes. Mini marshmallows add a fun, fluffy element, while a touch of crushed ice makes it perfectly refreshing for warm days. Easy to prepare and utterly delightful, this unique tapioca fruit salad is an ideal choice for potlucks, parties, or as a satisfying finish to any meal.
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Recipe Information
Ingredients
- 1 cup Large tapioca pearls (white or clear)
- 6 cups Water
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh strawberries, diced
- 1 cup Fresh mango, diced
- 1 cup Fresh kiwis, diced
- 1 cup Canned lychees, drained and chopped
- 1 cup Mini marshmallows
- 1 cup Crushed ice (optional)
Instructions
Rinse 1 cup of large tapioca pearls under cold water until the water runs clear.
In a large pot, bring 6 cups of water to a boil. Add the tapioca pearls and stir gently to prevent them from sticking together.
Cook the tapioca pearls for 20-25 minutes, or until they become translucent with a tiny opaque center. Stir frequently during cooking.
Turn off the heat and let the pearls sit in the hot water for an additional 5 minutes to fully cook through.
Drain the cooked tapioca pearls in a fine-mesh sieve and rinse them under cold running water until they are completely cool. Set aside.
In a large mixing bowl, combine 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract. Stir until well blended.
Add the cooled tapioca pearls to the milk mixture and stir gently to combine.
Fold in 1 cup each of diced strawberries, diced mango, diced kiwis, chopped canned lychees, and mini marshmallows. Mix until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
Before serving, give the salad a gentle stir. If desired, add 1 cup of crushed ice for a refreshing touch.
Serve chilled in individual bowls or cups. Enjoy this creamy, fruity, and chewy dessert!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 63.2 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
