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

Vanilla Tapioca Pudding with Berry Compote

All You JANUARY 2014

  • Yield: Serves: 4
  • Cook time:12 Minutes
  • Prep time:15 Minutes
  • Stand:25 Minutes
  • Cost Per Serving:$0.79


  • 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. 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.

Nutritional Information

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

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Vanilla Tapioca Pudding with Berry Compote recipe