Fruit-on-the-Bottom Tapioca Pudding

Name: Fruit-on-the-Bottom Tapioca Pudding
Total time: 48 min
Yield: 6 servings
Ingredients: 2 cups water; ⅓ cup small tapioca pearls; 1 cup heavy cream; 6 tablespoons sugar, divided; 1 teaspoon fennel seeds; 1 quart strawberries; equipment

A delightful layered dessert combining creamy tapioca pudding with a fennel-spiced strawberry puree. This elegant parfait-style treat balances sweet and aromatic flavors.

6 servings

48 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cups water
•⅓ cup small tapioca pearls
•1 cup heavy cream
•6 tablespoons sugar, divided
•1 teaspoon fennel seeds
•1 quart strawberries
•equipment

Cooking Instructions

1.
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. 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. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
28 min
2.
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.
5 min
3.
Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
15 min