Vanilla Tapioca Pudding with Berry Compote

Photo: Kate Sears; Styling: Gerri Williams for James Reps  

Yield: Serves: 4
Cost per Serving: $0.79
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:
Stand: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 6g
  • Saturated fat: 3g
  • Protein: 20g
  • Carbohydrate: 32g
  • Fiber: 2g
  • Cholesterol: 60mg
  • Sodium: 592mg


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vanilla Tapioca Pudding with Berry Compote Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy