Raspberry Tapioca with Vanilla Sauce
Indulge in the creamy, fruity delight of Raspberry Tapioca with Vanilla Sauce—a dessert that perfectly balances nostalgic comfort with a touch of elegance. This recipe features small pearl tapioca simmered in whole milk for a luxuriously silky texture, sweetened with granulated sugar and accented by the richness of eggs and a hint of pure vanilla extract. Fresh raspberries bring a burst of tart sweetness to every bite, while a luscious, homemade vanilla sauce made with heavy cream and powdered sugar adds an irresistible finishing touch. With just 15 minutes of prep time and a chill in the fridge, this make-ahead treat is ideal for dinner parties or cozy gatherings. Serve it in individual bowls for a beautiful presentation, garnished with extra berries for a vibrant, irresistible dessert.
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Recipe Information
Ingredients
- 1 cup Small pearl tapioca
- 4 cups Whole milk
- 0.75 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Fresh raspberries
- 1 tablespoon Cornstarch
- 1 cup Heavy cream
- 0.25 cup Powdered sugar
Instructions
In a medium saucepan, rinse and drain the small pearl tapioca, then combine it with the whole milk. Let it soak for 30 minutes.
After soaking, place the saucepan over medium heat, stir in the granulated sugar, and bring the mixture to a gentle simmer.
In a small bowl, whisk the eggs together. Gradually temper the eggs by adding a few tablespoons of the hot tapioca mixture, whisking constantly to prevent curdling.
Slowly stir the tempered egg mixture back into the saucepan, cooking over low heat while stirring constantly until the pudding thickens (about 10 minutes). Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
Let the tapioca pudding cool to room temperature, then fold in 1 cup of fresh raspberries. Refrigerate for at least 2 hours to set.
To prepare the vanilla sauce, whisk together the heavy cream, powdered sugar, and 1 tablespoon of cornstarch in a small saucepan. Cook over medium heat until the mixture begins to thicken slightly.
Remove the vanilla sauce from heat and stir in the remaining 1 teaspoon of vanilla extract.
To serve, spoon the chilled tapioca into individual bowls, drizzle with the warm vanilla sauce, and top with the remaining fresh raspberries. Enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 43.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 221 mg | 17% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 367 mg | 8% | |
*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.
