To celebrate spring's fresh strawberries, our Test Kitchen jazzed up old-fashioned tapioca pudding. Grinding the tapioca in a blender makes the texture creamier, maple syrup adds seasonal sweetness and whipping cream gives these airy parfaits a luxurious finish.

Ruth Cousineau
Source: EatingWell Magazine, Spring 2004


Ingredient Checklist


Instructions Checklist
  • Grind tapioca in a blender or coffee grinder until it is a fine granular powder.

  • Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.

  • Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.

  • Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.


Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. Once assembled, serve immediately or cover and chill for up to 2 hours.

Nutrition Facts

186.4 calories; protein 5.8g 12% DV; carbohydrates 35.6g 12% DV; exchange other carbs 2.5; dietary fiber 2.1g 8% DV; sugars 27.5g; fat 2.3g 4% DV; saturated fat 1g 5% DV; cholesterol 37.1mg 12% DV; vitamin a iu 297.7IU 6% DV; vitamin c 60mg 100% DV; folate 34.4mcg 9% DV; calcium 174.2mg 17% DV; iron 0.6mg 3% DV; magnesium 27.8mg 10% DV; potassium 352mg 10% DV; sodium 66.9mg 3% DV; thiamin 0.1mg 5% DV; added sugar 15g.