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.

Source: EatingWell Magazine, Spring 2004


Recipe Summary

3 hrs 30 mins


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

about 1 cup
186 calories; protein 5.8g; carbohydrates 35.6g; dietary fiber 2.1g; sugars 27.5g; fat 2.3g; saturated fat 1g; cholesterol 37.1mg; vitamin a iu 297.7IU; vitamin c 60mg; folate 34.4mcg; calcium 174.2mg; iron 0.6mg; magnesium 27.8mg; potassium 352mg; sodium 66.9mg; thiamin 0.1mg; added sugar 15g.

1/2 low-fat milk, 1 1/2 other carbohydrate