Pearl Tapioca with Fruit
Tapioca with fruit
This pearl tapioca with fruit recipe adds a cool, refreshing flavor to any meal. It’s especially good to take to a carry-in or a picnic. With this recipe, you use water instead of milk to cook the tapioca. The photo on the right shows tapioca with peach jello and frozen peaches.
You can cook the water and tapioca in the microwave or do it on the stove. This recipe looks clearer than a tapioca made with milk. I have not tried sugar-free jello with this, but I am sure it would work just as well. Choose a jello and fruit that go together (peach jello and sliced peaches or strawberries and strawberry or raspberry jello). Cool Whip has sugar in it, so one could decrease the sugar even more, I think.
I have made this pearl tapioca with fruit with and without sugar. I don’t think you need the sugar, but if your family has a sweet tooth, go ahead and add the sugar.
The original pearl tapioca with fruit recipe also calls for Cool Whip to be added on the top. I like to mix it into the jello/tapioca just before it completely sets. You will notice I did this for the peach tapioca in the first photo. If you choose to add the Cool Whip earlier, be certain to stir the jello from time to time so that the tapioca doesn’t just sit on the bottom of the jello. You can do it however you like.
About Tapioca
Tapioca is heart-healthy and easy on your gut. It is low in sodium and contains no fat or cholesterol. It can, however, change your blood sugar because of its glycemic index. Tapioca is mostly carbohydrates. Adding fruit to this dish brings in more nutrients. Find more information about tapioca here.
The recipe
(The photo on the right shows tapioca with strawberries and jello.)
Pearl Tapioca Fruit Dessert
Ingredients
- 1/2 cup baby pearl tapioca
- 4 cups water
- 1/2 cup sugar (OPTIONAL)
- 1 3 oz. package flavored jello
- 2-3 cups sliced fruit or berries
- 1 cup Cool Whip
Instructions
- Put baby pearl tapioca and water in kettle
- Soak 3-4 hours or overnight
- Add sugar to tapioca and water and cook until clear, about 5-7 minutes.
- Remove kettle from heat
- Add jello and stir until dissolved. Cook
- Add fruit and stir mixture together
- Add Cool Whip and stir gently
- Put into container and refrigerate until completely chilled
I found the original recipe for this in Mennonite Country-Style Recipes and Kitchen Secrets by Esther H. Shank and published by Herald Press, Scottdale, Pennsylvania. If you want to check it out, click on this link.
