Pomegranate Tapioca
Elevate your dessert game with this luscious Pomegranate Tapioca, a creamy, yet refreshing treat that perfectly balances silky coconut milk with the vibrant pop of fresh pomegranate seeds. This recipe combines chewy small tapioca pearls with a rich blend of coconut and whole milk, subtly sweetened with granulated sugar and infused with fragrant vanilla extract. The jewel-like pomegranate arils add a burst of fruity flavor, elegance, and a delightful contrast to the velvety pudding texture. With minimal prep time and an impressive presentation, this chilled dessert is perfect for any occasion—from casual family dinners to sophisticated gatherings. Garnish with fresh mint leaves to enhance its visual appeal and refreshing taste. Whether you're searching for an exotic twist on a classic pudding or a unique gluten-free dessert, Pomegranate Tapioca is sure to impress!
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Recipe Information
Ingredients
- 0.5 cups Small tapioca pearls
- 4 cups Water
- 1 cups Coconut milk
- 1 cups Whole milk
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 1 cups Pomegranate seeds (arils)
- 0.25 teaspoons Salt
- 8 leaves Mint leaves (optional, for garnish)
Instructions
Rinse the tapioca pearls under cold running water and set aside.
In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.
Once the water is boiling, add the rinsed tapioca pearls and reduce the heat to medium. Stir frequently to prevent clumping.
Cook the pearls for approximately 10-12 minutes, or until they turn translucent with just a small white center. Drain the cooked tapioca and rinse it under cold water to stop the cooking process. Set aside.
In a separate saucepan, combine coconut milk, whole milk, granulated sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer (do not let it boil).
Add the cooked tapioca pearls to the saucepan and reduce the heat to low. Cook for another 10 minutes, stirring constantly, until the tapioca absorbs some of the liquid and the mixture thickens slightly.
Stir in the vanilla extract and remove the saucepan from heat. Allow the pudding to cool to room temperature, then refrigerate for at least 1 hour to chill and set.
When ready to serve, spoon the chilled tapioca pudding into bowls or serving glasses. Top each serving with a generous sprinkle of fresh pomegranate seeds.
Optionally, garnish with mint leaves for a touch of color and freshness. Serve immediately and enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 110.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 427 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1094 mg | 23% | |
*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.
