Tapioca is a traditional dessert with its roots in the indigenous cuisine of South America, especially in Brazil and Venezuela. It is made from the starch extracted from the cassava root (mandioca), a staple ingredient in many Latin American cultures. In different countries, this dish can have various names: in Brazil it is known as "tapioca", in Venezuela it is sometimes called "tapioca porridge" or simply "tapioca", while in other regions it is called "tapioca pearls" when used as an ingredient in drinks or desserts. Its simplicity and versatility have allowed tapioca to be adapted to local tastes, incorporating fruits and sauces that complement its unique texture and flavor. This dessert is appreciated both for its lightness and its characteristic gelatinous and slightly crunchy texture, which becomes more evident when mixed with fresh ingredients like fruits and creams.
Raspberry tapioca with vanilla sauce
How to Make Raspberry Tapioca with Vanilla Sauce
In a medium saucepan, combine raspberries, sugar, lemon zest, and water.
Bring to a boil while stirring.
Simmer for about 10 minutes.
Add the tapioca, return to a boil, reduce the heat, and cook stirring constantly until the mixture thickens and becomes translucent.
Pour into a glass dish or individual dessert plates.
Refrigerate until cold.
Serve with vanilla sauce or whipped cream.
Vanilla sauce: mix the cornstarch with water, add sugar, vanilla extract, and salt.
In a medium saucepan, bring the milk to a boil, remove the saucepan from the heat.
Add the cornstarch mixture, stirring constantly.
Return to the heat, add the egg yolk/water and cook over low heat, stirring constantly, until the sauce thickens.
Serve cold.
Ingredients (10)
- Frozen Raspberries
- Granulated Sugar
- Lemon Zest
- Water
- Quick-Cooking Tapioca
- Cornstarch
- Vanilla Extract
- Salt
- Milk
- Egg Yolk
Instructions (12 steps)
- 1 In a medium saucepan, combine raspberries, sugar, lemon zest, and water
- 2 Bring to a boil while stirring
- 3 Simmer for about 10 minutes
- 4 Add the tapioca, return to a boil, reduce the heat, cook stirring constantly until the mixture thickens and becomes translucent
- 5 Pour into a glass dish or individual dessert dishes
- 6 Refrigerate until cold
- 7 Serve with vanilla sauce or whipped cream
- 8 Vanilla sauce: mix the cornstarch with the water, add sugar, vanilla essence, and salt
- 9 In a medium saucepan, bring the milk to a boil, remove the saucepan from the heat
- 10 Add the cornstarch mixture, stirring constantly
- 11 Return to the heat, add the egg yolk/water and cook over low heat, stirring constantly, until the sauce thickens
- 12 Serve cold
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.