Strawberry Tapioca
Indulge in the creamy, fruity delight of Strawberry Tapioca, a refreshing dessert that perfectly balances lush strawberries with the satisfying chew of tapioca pearls. This easy-to-make recipe combines the natural sweetness of fresh strawberries—both pureed and chopped for added texture—with rich milk, a hint of vanilla, and just the right touch of sugar. The pearls are simmered to perfection and infused with the velvety strawberry mixture, creating a dessert that’s light yet luxurious. Chilled to allow the flavors to meld beautifully, this treat is ideal for warm-weather gatherings or a simple weeknight indulgence. Serve it topped with a dollop of whipped cream, a whole strawberry, and a sprig of mint for a visually stunning presentation that’s as delightful to look at as it is to eat. Whether you're searching for a fruit-forward dessert or a creative twist on traditional tapioca pudding, Strawberry Tapioca is sure to satisfy your cravings and impress your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Small tapioca pearls
- 4 cups Water
- 2 cups Fresh strawberries
- 0.3333333333333333 cup Granulated sugar
- 2 cups Milk
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- Whipped cream (optional for garnish)
- Mint leaves (optional for garnish)
Instructions
Rinse the tapioca pearls under cold water using a fine-mesh strainer to remove any excess starch.
In a medium saucepan, bring 4 cups of water to a boil. Add the tapioca pearls and reduce the heat to medium. Stir occasionally to prevent the pearls from sticking together. Cook for 12-15 minutes, or until the pearls become transparent with a slight white center.
Once cooked, drain the tapioca pearls into a fine-mesh strainer and rinse with cold water to stop the cooking process. Set aside.
Hull and chop the fresh strawberries into small pieces. Set aside a few whole strawberries if you'd like to use them for garnish later.
In a blender, puree 1 1/2 cups of the chopped strawberries with the granulated sugar until smooth. Reserve the remaining 1/2 cup of chopped strawberries for later.
In a medium saucepan, combine the tapioca pearls, milk, pureed strawberry mixture, vanilla extract, and salt. Heat the mixture over medium-low heat, stirring frequently to prevent sticking.
Cook the mixture for about 7-10 minutes, or until it thickens slightly and is heated through. Remove from heat.
Stir in the reserved chopped strawberries to add texture to the dessert.
Transfer the strawberry tapioca to serving bowls or glasses. Let it cool to room temperature, then refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Garnish with whipped cream, a whole strawberry, and a sprig of mint, if desired, before serving.
Enjoy your creamy and fruity Strawberry Tapioca!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 114.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 777 mg | 60% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1257 mg | 27% | |
*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.
