Raspberry Tapioca Salad
Creamy, fruity, and bursting with vibrant flavors, this Raspberry Tapioca Salad is the ultimate refreshing dessert or side dish. Made with tender tapioca pearls simmered in creamy milk, subtly sweetened with sugar, and infused with fragrant vanilla, this recipe is elevated by the addition of juicy fresh raspberries and fluffy whipped cream. A touch of optional lemon zest adds a bright, tangy twist, while a garnish of mint leaves makes it as beautiful as it is delicious. Perfectly chilled, this tapioca salad offers a delightful balance of textures—chewy pearls, airy cream, and soft berries—that will keep everyone coming back for more. Quick and easy to prepare in just 35 minutes, this dessert serves six and is ideal for summer gatherings, potlucks, or a sweet treat any day of the week.
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Recipe Information
Ingredients
- 1 cup Small tapioca pearls
- 4 cups Water
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Fresh raspberries
- 1 cup Whipped cream
- 1 teaspoon Lemon zest (optional)
- 2 tablespoons Mint leaves (for garnish, optional)
Instructions
In a medium saucepan, bring 4 cups of water to a boil over medium heat.
Add the tapioca pearls to the boiling water, reduce heat to low, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
Once the tapioca pearls are translucent and tender, drain them in a fine-mesh sieve and rinse under cold water to remove excess starch. Set aside.
In the same saucepan, combine the milk, granulated sugar, and cooked tapioca pearls. Cook over medium heat, stirring frequently, until the mixture thickens slightly, about 8-10 minutes.
Remove the pan from heat and stir in the vanilla extract. Allow the tapioca mixture to cool to room temperature, then refrigerate for at least 1 hour to chill.
Gently fold the fresh raspberries into the chilled tapioca mixture. Be careful not to mash the berries too much.
Add the whipped cream to the tapioca mixture, folding gently until evenly combined. If desired, stir in lemon zest for a hint of brightness.
Spoon the raspberry tapioca salad into serving bowls or glasses and garnish with a few mint leaves for a decorative touch.
Serve immediately or keep refrigerated until ready to serve. Enjoy!
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 146.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 800 mg | 62% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1184 mg | 25% | |
*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.
