Fruit-on-the-Bottom Tapioca Pudding
Tapioca pearls are made from the starch extracted from cassava root, a tropical plant native to South America.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Fruit-on-the-Bottom Tapioca Pudding
Ingredients
Instructions
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In a saucepan, bring 4 cups of water to a boil. Add the tapioca pearls and cook for 15 minutes or until they are translucent.
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Drain the cooked tapioca pearls and rinse them under cold water.
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In another saucepan, heat the milk over medium heat until it starts to simmer.
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Add the cooked tapioca pearls, sugar, and vanilla extract to the simmering milk. Stir well to combine.
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Continue to cook the mixture for another 5 minutes, stirring occasionally.
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Remove the saucepan from heat and let the pudding cool for 10 minutes.
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Divide the assorted fruits into serving glasses or bowls.
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Pour the tapioca pudding over the fruits, covering them completely.
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Refrigerate the pudding for at least 30 minutes to allow it to set.
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Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
