Raspberry Tapioca With Vanilla Sauce

Total Time
2hrs 35mins
Prep 25 mins
Cook 2 hrs 10 mins

Fruit tapioca with sauce.

Ingredients Nutrition


  1. In a medium-size saucepan combine raspberries, sugar, lemon peel and water.
  2. Bring to a boil while stirring.
  3. Simmer for about 10 minutes.
  4. Stir in tapioca, bring back to boiling, reduce heat, cook stirring constantly until mixture becomes thick and translucent. Pour into a glass mold or individual dessert dishes.
  5. Refrigerate until chilled (about 2 hours). Serve with vanilla sauce or whipped cream.
  6. Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.
  7. In medium sized saucepan boil the milk, take saucepan off the heat.
  8. Add cornstarch mixture, stirring constantly.
  9. Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.
  10. Serve cold.


Most Helpful

I was planning to use the vanilla sauce just over a strawberry-rhubarb compote I had found elsewhere on this site, but then I noticed that the directions do not tell me what to do with the beaten egg and 2 Tbsp. water (the last two ingredients). "Reheat, [should it read 'swirl in the and water mixture into the'] vanilla sauce and stir" ? Hope you can correct this oversight!

Gary Myer April 27, 2001

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a