Best 7 Fruity Tapioca Recipes

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Fruity tapioca is a delectable dessert that combines chewy tapioca pearls with a burst of fruity flavors. It's a versatile dish that can be enjoyed as a refreshing summer treat, a sweet ending to a special meal, or a delightful snack at any time of the day. Whether you prefer classic tapioca recipes or are looking for something more innovative, there's a fruity tapioca recipe out there to satisfy your taste buds.

Here are our top 7 tried and tested recipes!

FRUITY TAPIOCA RECIPE



Fruity Tapioca Recipe image

A tropical-inspired tapioca recipe made of chunks of pineapple and sections of tangerines covered in a sweet tapioca pudding.

Provided by Recipes.net Team

Categories     Fruit Dessert

Time 40m

Yield 4

Number Of Ingredients 8

3 oz tapioca pudding
2 cups orange juice
¾ cup pineapple juice
1 can with juice chunk pineapple
1 cup tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
¾ cup whipped topping

Steps:

  • Cook tapioca pudding then mix with orange and pineapple juice.
  • Let it cool.
  • Add remaining ingredients and refrigerate for several hours.

Nutrition Facts : Calories 385.00kcal, Carbohydrate 92.00g, Cholesterol 1.00mg, Fat 3.00g, Fiber 5.00g, Protein 4.00g, SaturatedFat 2.00g, ServingSize 4.00, Sodium 16.00mg, Sugar 58.00g

FRUITY TAPIOCA



Fruity Tapioca image

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

4 cups water
1 cup sugar
1/3 cup quick-cooking tapioca
1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (29 ounces) sliced peaches, drained and diced
1 can (11 ounces) mandarin oranges, drained

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



Easy Fruit Juice Tapioca Pudding image

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

2 1/4 teaspoons minute tapioca
1 pinch salt
1/2 cup pure unsweetened apple juice or 1/2 cup unsweetened orange juice (or any other fruit juice)
1/2 cup corn flakes
sliced fruit, for topping (optional)

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!

TAPIOCA FRUIT PUDDING



Tapioca Fruit Pudding image

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

3/4 cup pearl tapioca (not instant, large pearl works best)
1/3 cup sugar
2 tablespoons lemon juice
1 (6 ounce) can crushed pineapple (drained)
2 cups grapes, sliced in half
2 bananas, sliced
1/2 pint whipping cream

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

FRUIT JUICE TAPIOCA PUDDING



Fruit Juice Tapioca Pudding image

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

2 cups apple juice
1/3 cup sugar
3 Tbsp. MINUTE Tapioca

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

CLASSIC TAPIOCA PUDDING



Classic Tapioca Pudding image

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

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

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-ON-THE-BOTTOM TAPIOCA PUDDING



Fruit-on-the-Bottom Tapioca Pudding image

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

2 cups water
1/3 cup small tapioca pearls
1 cup heavy cream
6 tablespoons sugar, divided
1 teaspoon fennel seeds
1 quart strawberries, trimmed and coarsely chopped
Equipment: an electric coffee/spice grinder or a mortar and pestle

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.

Tips:

  • Choose the Right Tapioca: There are two main types of tapioca: pearl tapioca and instant tapioca. Pearl tapioca is the traditional choice and has a chewy texture. Instant tapioca is a smaller, pre-cooked tapioca that cooks quickly and has a softer texture. For this recipe, we recommend using pearl tapioca.
  • Soak the Tapioca Properly: Soaking the tapioca before cooking is essential for achieving the desired texture. The tapioca should be soaked in cold water for at least 30 minutes, or up to overnight. This will help to soften the tapioca and reduce the cooking time.
  • Cook the Tapioca in Plenty of Water: The tapioca should be cooked in a large pot of water. This will help to prevent the tapioca from sticking together and ensure that it cooks evenly.
  • Flavor the Tapioca: You can flavor the tapioca with a variety of ingredients, such as sugar, honey, vanilla extract, or fruit juice. Add the flavoring agents towards the end of the cooking process, so that they don't overcook and lose their flavor.
  • Chill the Tapioca Before Serving: After the tapioca is cooked, it should be chilled for at least 2 hours before serving. This will help to firm up the tapioca and make it more refreshing.

Conclusion:

Fruity tapioca is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect fruity tapioca that will be enjoyed by everyone.

So next time you are looking for a sweet treat, give fruity tapioca a try. You won't be disappointed!

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