Tapioca Pudding with Fresh Strawberries is a nostalgic, comforting, and beautifully delicate dessert that combines the creamy richness of classic tapioca with the bright, naturally sweet flavor of fresh strawberries. This dish has a wonderful old-fashioned charm yet feels modern and refreshing thanks to the fruit topping. The tiny pearls of tapioca create a delightful texture that is both soothing and uniquely satisfying, making every spoonful a mix of comfort and elegance.

This pudding is ideal for any season—warm and cozy during colder months, yet perfectly refreshing when served chilled in the summer. It can be enjoyed as a dessert, a special breakfast treat, or even a sweet afternoon snack. Whether you’re making it for a family dinner, a romantic meal, or meal-prep desserts, this recipe is easy, reliable, and consistently delicious.

Why I Love This Recipe

I love this recipe because it delivers the perfect balance of creamy, velvety pudding and juicy, fresh strawberries. It feels indulgent but remains light and uplifting, making it suitable even after a big meal. The tapioca pearls provide a playful texture that no other pudding quite matches.

This recipe is also incredibly versatile—you can adjust the sweetness, switch up the fruit, or infuse it with flavors such as vanilla, citrus zest, or coconut milk. It’s a dish that feels elevated yet comforting, impressive yet simple to prepare, making it a personal favorite for many occasions.

Why It’s a Must-Try Dish

You should absolutely try this dish because it is:

• Easy and straightforward for cooks of all skill levels
• A wonderful introduction to old-fashioned puddings
• A naturally gluten-free dessert option
• Customizable with endless topping possibilities
• Light yet richly satisfying
• Make-ahead friendly, perfect for busy schedules

Once you experience the creamy texture, subtle sweetness, and bright strawberry contrast, it becomes a dessert you want to make again and again.

Preparation Time, Cooking Time, Servings, Calories, Course, and Cuisine

• Preparation Time: 10 minutes
• Cooking Time: 30–35 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Estimated Calories: About 250–280 calories per serving
• Course: Dessert
• Cuisine: American / Classic Comfort Food

Ingredients

For the Tapioca Pudding

• 1/2 cup small pearl tapioca (not instant)
• 2 1/2 cups whole milk (or a mix of milk and cream for richer pudding)
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Fresh Strawberry Topping

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1–2 tablespoons sugar (adjust based on sweetness of berries)
• 1 teaspoon lemon juice (optional, brightens flavor)

Cooking Directions

1. Soak the tapioca pearls in water for 20–30 minutes (if required by your brand), then drain.
2. In a saucepan, combine the milk, sugar, and salt. Add the drained tapioca and heat gently.
3. Cook on low heat, stirring often until the mixture thickens and pearls turn translucent.
4. Whisk the egg in a small bowl, then temper it with a small amount of hot tapioca mixture.
5. Stir the tempered egg mixture back into the pot and cook a few more minutes until creamy.
6. Remove from heat and stir in vanilla.
7. Prepare the strawberries with sugar and lemon juice and set aside to macerate.
8. Spoon the pudding into bowls and top with the fresh strawberry mixture.

Step-by-Step Preparation Method

Step 1: Prepare the Tapioca

• Rinse and soak the tapioca pearls, then drain them well.
• This prevents clumping and ensures tender pearls.

Step 2: Heat the Milk Mixture

• Add milk, sugar, and salt to a saucepan.
• Stir in the soaked tapioca pearls before heating.
• Warm over medium-low heat to prevent scorching.

Step 3: Slow Cook the Pudding

• Cook gently for 20–25 minutes, stirring frequently.
• The pearls should turn translucent and the mixture should thicken noticeably.

Step 4: Temper the Egg

• Beat the egg in a small bowl.
• Stir in a few spoonfuls of the hot milk-tapioca mixture to warm the egg without scrambling it.
• Return the mixture back to the saucepan.

Step 5: Final Cooking

• Cook for an additional 3–5 minutes, stirring constantly.
• Remove from heat and stir in the vanilla.

Step 6: Prepare Strawberry Topping

• Toss sliced strawberries with sugar and optional lemon juice.
• Let rest 5–10 minutes until they release juices.

Step 7: Serve

• Serve warm or chilled.
• Add strawberries just before serving for the freshest taste.

How to Serve This Recipe

• Serve warm for a cozy, comforting dessert.
• Chill for at least 2–3 hours for a cool, silky pudding.
• Top with fresh strawberries, but you can also add:
  • Whipped cream
  • Mint leaves
  • Toasted coconut flakes
  • A drizzle of honey or strawberry syrup

It looks beautiful when served in clear glasses or dessert bowls to showcase the pudding and vibrant berries.

Recipe Tips

• Stir often to avoid sticking or burning.
• Do not boil too rapidly—gentle heat is essential.
• Tempering the egg prevents curdling and keeps the pudding smooth.
• Add more milk if the pudding becomes too thick after cooling.
• Adjust sugar to your taste.

Variations

• Coconut Tapioca Pudding: Replace half the milk with coconut milk.
• Chocolate Tapioca Pudding: Add 2 tablespoons cocoa powder with the milk.
• Mixed Berry Topping: Use raspberries, blueberries, or blackberries.
• Citrus Twist: Add orange or lemon zest to the pudding.
• Vegan Version: Use coconut milk or almond milk; replace egg with 2 tablespoons cornstarch dissolved in water.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezing: Not recommended because tapioca pearls may become mushy or grainy.
• Strawberries: Always add fresh before serving—do not store them mixed into the pudding.

Special Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Spoon or silicone spatula

Frequently Asked Questions

Can I use instant tapioca?
Yes, but the cooking time will be shorter and soaking is not needed. Follow package instructions.

Can I make this dairy-free?
Absolutely. Coconut milk works beautifully and gives a richer flavor.

Can I serve it without fruit?
Yes, the pudding stands well on its own, but fruit adds freshness.

Why did my tapioca turn mushy?
It may have been overcooked or boiled too rapidly. Keep the heat low.

Can I sweeten with honey or maple syrup?
Yes. Add them after removing the pudding from heat to preserve flavor.

Conclusion

Tapioca Pudding with Fresh Strawberries is a timeless dessert that blends creamy indulgence with refreshing fruit brightness. It’s easy to prepare, wonderfully versatile, and a comforting treat that never goes out of style. Whether served warm or chilled, it brings a touch of nostalgia and elegance to any table. Once you try it, you’ll appreciate its gentle sweetness, smooth texture, and fresh, vibrant topping—making it a dessert worth returning to again and again.