Strawberry Vanilla Tapioca Pudding Recipe • #dessertrecipe #tapiocapudding

Fruit on the Bottom Tapioca Pudding

A quick and tasty summer dessert with fresh strawberries, creamy tapioca pudding and vanilla bean.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Gluten Free
Servings 6 servings


  • 2 cups water
  • 1/3 cup small tapioca pearls
  • 1 cup heavy cream
  • 1/4 cup plus 2 tablespoons sugar
  • 1 vanilla bean* divided in half
  • 2 tablespoons vanilla sugar*
  • 1 pint strawberries, 2 cups or one regular sized container, cored


  • Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes.
  • Meanwhile, place cored and sliced strawberries in a bowl with 2 tablespoons sugar and seeds from half of the vanilla bean..
  • Into the tapioca, whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt. Simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Stir in the other half vanilla bean seeds (scraped from the pod). Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
  • Pulse strawberries in a food processor with until coarsely puréed. Divide among 6 (6-ounce) glasses.
  • Spoon tapioca over strawberries. Chill until cold, about 15 minutes.


Vanilla bean can be substituted with vanilla extract. Use 1/2 teaspoon in the tapioca and 1/2 teaspoon in the strawberries.
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