Tapioca Fruit Salad
Treat yourself to a refreshing burst of flavors with this Tapioca Fruit Salad—a creamy, colorful dessert that’s as delightful to the eyes as it is to the palate. Featuring tender small pearl tapioca cooked to perfection in a lightly sweetened vanilla-infused milk base, this recipe is paired with a vibrant medley of fresh fruits like juicy strawberries, plump blueberries, tangy kiwi, and tropical pineapple. Whether served with a dollop of whipped cream for added indulgence or garnished with fragrant mint leaves, this chilled treat is perfect for warm weather or as a light, elegant ending to any meal. Easy to prepare and naturally customizable, this Tapioca Fruit Salad is a stunning make-ahead dessert that can double as a healthy snack, ensuring you’ll savor every bite!
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Recipe Information
Ingredients
- 1 cup Small pearl tapioca
- 4 cups Water
- 2 cups Milk (whole or plant-based)
- 0.25 cup Sugar
- 1 teaspoon Vanilla extract
- 1 cup Strawberries, diced
- 1 cup Blueberries
- 2 pieces Kiwi, peeled and diced
- 1 cup Pineapple, diced
- 0.5 cup Whipped cream (optional)
- 1 tablespoon Mint leaves (optional)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add the small pearl tapioca and reduce the heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the tapioca pearls are translucent with a tiny white center.
Drain the tapioca in a fine-mesh strainer and rinse under cold water to stop the cooking process. Set aside.
In the same saucepan, combine 2 cups of milk and 1/4 cup of sugar. Heat the mixture over medium heat until warm but not boiling.
Add the cooked tapioca pearls to the milk mixture and cook for an additional 5 minutes, stirring frequently. The tapioca should fully absorb some of the liquid while still retaining its shape.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour to chill.
Meanwhile, prepare the fruits. Dice the strawberries, kiwi, and pineapple, and leave the blueberries whole. Combine all the fruits in a large mixing bowl and refrigerate until ready to use.
Once the tapioca mixture is completely chilled, gently fold it into the fruit mixture. If desired, fold in 1/2 cup of whipped cream for added creaminess.
Serve the tapioca fruit salad in individual bowls or a large serving dish. Garnish with fresh mint leaves, if desired.
Enjoy this refreshing, colorful dessert immediately or store it in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 23.6 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 157 mg | 12% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 297 mg | 6% | |
*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.
