Vanilla Tapioca Pudding with Berry Compote

Vanilla Tapioca Pudding with Berry CompoteRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps


Serves: 4

Cost per Serving:



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1 cup frozen strawberries or raspberries, thawed and drained
1 tablespoon sugar
2 1/2 cups low-fat milk
1/3 cup sugar
3 tablespoons quick-cooking tapioca
1 large egg
1 tablespoon unsalted butter
1 teaspoon vanilla extract


Prep: 15 Minutes
Cook: 12 Minutes
Stand: 25 Minutes

1. Make compote: Mix berries and sugar in a small bowl. Let stand, stirring once or twice until sugar has dissolved. Cover and refrigerate until ready to use.

2. Make tapioca: Combine milk, sugar, tapioca and egg in a small saucepan and let stand for 5 minutes. Place over medium heat and cook, whisking constantly, until tapioca comes to a boil. Reduce heat to low and cook, whisking, until thickened, about 1 minute.

3. Scrape into a medium bowl, whisk in butter and vanilla; let stand 20 minutes, stirring occasionally. Serve warm with berries, or press plastic wrap onto surface of pudding, refrigerate and serve cold.

Created date

December 2013

Nutritional Information

Calories 259
Fat 6 g
Satfat 3 g
Protein 20 g
Carbohydrate 32 g
Fiber 2 g
Cholesterol 60 mg
Sodium 592 mg