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There’s something about tapioca pudding that seems so kid-like to me. Not that adults don’t also love this creamy, coconut flavored pudding, but the act of plunging your spoon deep down into the bottom of the cup and pulling up some sweet, juicy strawberries to accompany the tapioca on top — all in the same bite — carries with it an anticipation that I associate almost completely with how excited I used to get as a kid to savor my desserts. This dish irresistable to me. In fact, typing this is making me so hungry I think I need to stop and have some! I guess I’m still just a kid at heart.

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Fruit on the Bottom Tapioca

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients  

  • 1 Cup Strawberries, stemmed and chopped fine
  • 1 13 oz Can Unsweetened Coconut Milk, about 1 3/4 cups
  • 3/4 Cups water
  • 1/3 Cup Tapioca (not quick cooking)
  • 3 Tbsp sugar

Instructions 

    Nutrition

    Sodium: 15mg | Sugar: 12g | Fiber: 1g | Calories: 280kcal | Fat: 20g | Protein: 2g | Carbohydrates: 26g
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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. I wouldn’t use the flour, i would use the pearls. I couldn’t find them anywhere either so i went straight to Bob’s Red Mill website and bought a bag online

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