Fruit-on-the-Bottom Tapioca Pudding

Name: Fruit-on-the-Bottom Tapioca Pudding
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon fennel seeds; 237 milliliters heavy cream; 946 milliliters strawberries, trimmed and coarsely chopped; 6 Tbsps sugar, divided; 79 milliliters tapioca pearls; 473 milliliters water

This gluten free and vegetarian recipe serves 6. One serving contains 265 calories, 2g of protein, and 15g of fat. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up tapioca pearls, heavy cream, strawberries, and a few other things to make it today.

Instructions

Bring water to a boil in a 1-quart heavy saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes.

Ingredients you will need

Tapioca

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Whisk

Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes.

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Tapioca

Cream

Sugar

Salt

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Whisk

Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.

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Ice

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Bowl

Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.

Ingredients you will need

Fennel Seeds