Strawberry-Blueberry Tapioca Parfaits

Name: Strawberry-Blueberry Tapioca Parfaits
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps agave nectar; 710 milliliters almond milk, divided; 1 pint blueberries, rinsed and drained; 2 teaspoons cornstarch (or 1 tsp. arrowroot); 454 grams strawberries, washed and stemmed; 3 Tbsps sugar (agave nectar can be used, but it will make the tapioca slightly darker); 79 milliliters tapioca pearls; 1 vanilla bean, split lengthwise

You can never have too many dessert recipes, so give Strawberry-Blueberry Tapioca Parfaits a try. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 165 calories. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of strawberries, cornstarch, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place 2 1/2 cups of almond milk and the tapioca into a heavy saucepan. Bring to a gentle boil, stirring occasionally, and then turn down the heat to a simmer. Stir well every few minutes, scraping the bottom and sides to prevent sticking. Cook until the tapioca pearls are mostly translucent, 15-20 minutes.

Ingredients you will need

Tapioca

Almond Milk

Equipment you will use

Sauce Pan

Mix 1 tablespoon of the reserved almond milk with the cornstarch and set aside.

Ingredients you will need

Almond Milk

Corn Starch

Add the remaining almond milk to the pan along with the sugar and vanilla bean. Increase heat and return mixture to a slow boil. Continue cooking and stirring for 5 minutes. Stir in the cornstarch mixture and cook until mixture thickens.

Ingredients you will need

Vanilla Bean

Almond Milk

Corn Starch

Sugar

Equipment you will use

Frying Pan

Remove from heat and pour pudding into a deep metal bowl.

Equipment you will use

Bowl

Remove the vanilla bean, scraping it down with a spoon to draw out some of its seeds, and place the bowl in the prepared ice bath. Stir it every few minutes until it cools, about 10 minutes. While the pudding is cooling, cut the strawberries in quarters.

Ingredients you will need

Strawberries

Vanilla Bean

Seeds

Ice

Equipment you will use

Bowl

Put them in a food processor along with the agave nectar and pulse until coarsely pureed. Divide the puree among 6 small glasses (8-oz. juice glasses or wine glasses work best). Once the tapioca is cool, divide it equally among the 6 glasses, spooning it gently atop the strawberry layer. Refrigerate for at least 15 minutes, until well chilled.

Ingredients you will need

Agave