Tapioca Pudding With Berries Recipes
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
FRUIT JUICE TAPIOCA PUDDING
Apple juice, sugar and quick-cooking tapioca are all you need to make this elegant, fruity, any-season treat. Serve warm or chilled.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix all ingredients in medium saucepan. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
- Cool 20 min. (Pudding thickens as it cools.) Stir pudding. Serve warm or chilled.
Nutrition Facts : Calories 150, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 29 g, Protein 0 g
RASPBERRY TAPIOCA PUDDING
This ruby-red pudding was a favorite dessert when I was a child growing up in a German family.-Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. , Remove lemon zest strip. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.
Nutrition Facts :
TAPIOCA FRUIT PUDDING
This recipe is a family favorite. It always gets eaten really quickly, and it doesn't seem to matter if the recipe is doubled or even tripled. It takes some planning ahead and effort, but it is well worth it. Preparation time does not include soaking or cooling in refrigerator.
Provided by Hwin5168
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak tapioca overnight in enough water to cover.
- Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
- Add sugar; stir until dissolved.
- Remove from heat. Add lemon juice.
- Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
- Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
- Whip the cream and fold in whipped cream and bananas just before serving.
Nutrition Facts : Calories 337.9, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.1, Carbohydrate 52.6, Fiber 1.9, Sugar 29.1, Protein 1.8
FRUITY TAPIOCA
Folks who like tapioca will enjoy this fruity variation from Louise Martin of Denver, Pennsylvania. Convenient canned peaches and mandarin oranges give refreshing flavor to this economical dessert, which costs 36 cents per serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.
Nutrition Facts :
EASY FRUIT JUICE TAPIOCA PUDDING
This is my version of the fruit juice pudding recipe on the Minute Tapioca box. I omitted the sugar from the original recipe which I think is rather unnecessary. Topping the pudding with corn flakes adds a great crunch. Also add chopped nuts and dried fruit if you like. Note: Prep. time includes time taken for cooling.
Provided by Anu_N
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix tapioca, salt and fruit juice in a small saucepan.
- Let it stand for 5 minutes.
- Cook on medium heat stirring constantly until mixture comes to a full boil.
- Remove from heat (The pudding thickens as it cools).
- Cool 20 minutes, and stir.
- Top with corn flakes and fresh fruit for a yummy, healthy snack.
- You can have this warm or chilled-- I like it chilled!
FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING
Provided by Ian Knauer
Categories Milk/Cream Food Processor Dessert Kid-Friendly Quick & Easy Backyard BBQ Strawberry Summer Tapioca Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
- Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
- Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
TAPIOCA PUDDING WITH BERRIES RECIPE
Provided by Royce_Susan
Number Of Ingredients 5
Steps:
- Soak tapioca pearls in 1/2 cup water for 10 minutes. Wash stem and chop berries. Bring 1 cup water and berries to boil. Add soaked tapioca and remaining ingredients. Reduce heat to low. Stir frequently until most of the tapioca pearls have turned completely translucent. Remove from heat ans allow to cool. Serve warm or cold.
CHOCOLATE TAPIOCA PUDDING
Chocoholic? After eating this rich chocolate pudding you'll question the integrity of box puddings! Use dark, semisweet, or milk chocolate, whatever suits your taste buds! You may want to use a bigger saucepan, I think its easier to mix in. A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate.
Provided by Chelleypears
Categories Chocolate Pudding
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
- Whisk in the chocolate and cocoa powder.
- Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
- Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.
Nutrition Facts : Calories 236 calories, Carbohydrate 36 g, Cholesterol 41.5 mg, Fat 8.3 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 63.3 mg, Sugar 29.4 g
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