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Tapioca Pudding with Spring Berries

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  • Author: Oana Olguta


Gluten free and made with coconut milk, this stunning dessert is perfect for all of your guests. Use your favorite fruits to brighten the presentation.



Raspberry Jelly:

  • 150g (5.3 ounces) raspberries
  • 40g (1.4 ounces) agave syrup
  • 4g (0.14 ounces) gelatin
  • 20ml (0.7 fluid ounces) cold water

Tapioca Pudding:

  • 1 can – 400ml – (13.5 fluid ounces) coconut milk
  • 1 pinch salt
  • 50g (1.75 ounces) tapioca pearls
  • 50g (1.75 ounces) agave syrup (or more if you want, depending on your taste)
  • 1 teaspoon vanilla extract


  • 150g (5.3 ounces) fresh strawberries, diced
  • Whipped coconut cream


Raspberry Jelly:

  1. Bloom the gelatin in cold water for 10 minutes.
  2. Mix the rest of the ingredients in a saucepan and bring to a boil over low heat. Cook for 2-3 minuted then remove from heat and pass the mixture through a fine sieve.
  3. Melt the gelatin and mix it with the raspberry puree.
  4. Pour the jelly in 3-4 serving glasses and refrigerate for 1 hour. To create the pattern, I placed the glasses in a loaf cake pan then poured the jelly and refrigerate.

Tapioca Pudding:

  1. Place the coconut milk tin in the fridge for a few hours then scoop out 3 tablespoons of the coconut cream that gathers on top as you open the can – it’s a thick, white, fatty cream that you will be whipping to garnish and decorate the dessert.
  2. Pour the remaining coconut milk in a saucepan and add the tapioca pearl. Let them soak for 30 minutes then cook over low heat until thickened, about 15-20 minutes. Place aside to cool.
  3. Add the agave syrup and vanilla extract.
  4. Spoon the chilled tapioca pudding ver the jelly and top with diced strawberries.
  5. Using a whisk, whip the coconut cream you reserved earlier until fluffy and light. Add agave syrup to taste and top the diced strawberries with whipped cream.
  6. Serve the pudding chilled.
  • Category: Dessert
  • Cuisine: Dairy and Gluten Free
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