Tapioca Fruit Pudding
Indulge in the tropical charm of Tapioca Fruit Pudding, a luscious dessert that combines creamy textures with vibrant bursts of fresh fruit. This recipe features tender, translucent tapioca pearls simmered to perfection in a dreamy blend of whole milk and coconut milk, sweetened with just the right amount of sugar and a hint of vanilla for a comforting aroma. Topped with an array of diced fruits—banana, mango, strawberries, and juicy blueberries—this pudding is a feast for both the eyes and the palate. Perfectly chilled for a refreshing treat, it’s an easy-to-make, gluten-free dessert that’s sure to impress. Garnished with fragrant mint leaves, it’s a delightful finish for any occasion. Whether you’re looking for a tropical-inspired side or a light, satisfying dessert, this Tapioca Fruit Pudding is pure perfection!
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Recipe Information
Ingredients
- 1 cup Small tapioca pearls
- 3 cups Whole milk
- 1 cup Coconut milk
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 medium Banana
- 1 medium Mango
- 8 large Strawberries
- 0.5 cup Blueberries
- 4 leaves Mint leaves (optional, for garnish)
Instructions
Rinse the tapioca pearls under cool water and soak them in 2 cups of water for 30 minutes. Drain and set aside.
In a medium saucepan, combine the milk and coconut milk. Heat over medium heat until it just begins to simmer.
Add the soaked tapioca pearls to the saucepan, stirring constantly to prevent them from sticking together.
Reduce the heat to low and cook the tapioca pearls for about 15 minutes, stirring frequently, until they become translucent and the mixture thickens.
Add granulated sugar and continue to stir until it dissolves completely. Remove the saucepan from heat and stir in the vanilla extract.
Let the tapioca pudding cool to room temperature, then refrigerate for 30 minutes to chill.
Meanwhile, dice the banana, mango, and strawberries into bite-sized pieces and set them aside.
Once the pudding has chilled, spoon it into individual serving bowls. Top each bowl with the diced fruits and a sprinkle of blueberries.
Garnish with fresh mint leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 441.8 g | 161% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 216.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1011 mg | 78% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2166 mg | 46% | |
*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.
