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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the tapioca pearls under cool water and soak them in 2 cups of water for 30 minutes. Drain and set aside.

Step 2

In a medium saucepan, combine the milk and coconut milk. Heat over medium heat until it just begins to simmer.

Step 3

Add the soaked tapioca pearls to the saucepan, stirring constantly to prevent them from sticking together.

Step 4

Reduce the heat to low and cook the tapioca pearls for about 15 minutes, stirring frequently, until they become translucent and the mixture thickens.

Step 5

Add granulated sugar and continue to stir until it dissolves completely. Remove the saucepan from heat and stir in the vanilla extract.

Step 6

Let the tapioca pudding cool to room temperature, then refrigerate for 30 minutes to chill.

Step 7

Meanwhile, dice the banana, mango, and strawberries into bite-sized pieces and set them aside.

Step 8

Once the pudding has chilled, spoon it into individual serving bowls. Top each bowl with the diced fruits and a sprinkle of blueberries.

Step 9

Garnish with fresh mint leaves, if desired, and serve immediately.

Nutrition Facts

Serving size	1831.2 grams (1831.2g)

Amount per serving	% Daily Value*
Calories	2099

Total Fat 26.00g	33%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 0.90g
Cholesterol 88mg	29%
Sodium 332mg	14%
Total Carbohydrate 441.80g	161%
Dietary Fiber 11.20g	40%
Total Sugars 216.60g
Protein 28.40g	57%

Vitamin D 322IU	1611%
Calcium 1011mg	78%
Iron 4mg	24%
Potassium 2166mg	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.

Source of Calories

Fat: 11.1%

Protein: 5.4%

Carbs: 83.6%