Egg Free Gluten Free Cranberry Tapioca Cream
Indulge in the velvety comfort of Egg-Free Gluten-Free Cranberry Tapioca Cream, the perfect dessert for those seeking allergy-friendly and naturally sweetened treats. Made with small tapioca pearls soaked to tender perfection and simmered in rich, creamy coconut milk, this dessert is delicately flavored with real vanilla and sweetened with pure maple syrup. Bursting with vibrant cranberries, it offers a tart, fruity contrast that elevates every spoonful. This easy, dairy-free recipe comes together in just 40 minutes and thickens beautifully as it cools, making it perfect served warm or chilled. Finish it off with an optional zest of orange for a fragrant citrus twist. Whether for special occasions or a cozy night in, this pudding is a decadent, guilt-free delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Small tapioca pearls
- 1 can (13.5 oz) Full-fat coconut milk
- 2 cups Water
- 1 cup Fresh or frozen cranberries
- 0.333 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 1 teaspoon Optional garnish: grated orange zest
Directions
Step 1
1. Rinse the tapioca pearls under cold water and set aside.
Step 2
2. In a medium-sized saucepan, combine 2 cups of water and the tapioca pearls. Let the pearls soak for 10 minutes.
Step 3
3. Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently to prevent sticking.
Step 4
4. Once the pearls begin to turn translucent (about 10 minutes), stir in the coconut milk, cranberries, and maple syrup.
Step 5
5. Reduce the heat to low and continue cooking, stirring constantly, until the tapioca pearls are fully translucent and the mixture thickens, about 10 more minutes.
Step 6
6. Add the vanilla extract and salt, stirring to combine. Taste and adjust the sweetness if desired.
Step 7
7. Remove the saucepan from heat and let the mixture cool slightly. The pudding will thicken further as it cools.
Step 8
8. Spoon the tapioca cream into serving dishes and let cool to room temperature, or refrigerate for a chilled dessert.
Step 9
9. Garnish with grated orange zest before serving, if desired.
Nutrition Facts
| Serving size | (1412.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2165.9 |
| Total Fat 97.0g | 0% |
| Saturated Fat 85.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 383.5mg | 0% |
| Total Carbohydrate 331.6g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 101.8g | |
| Protein 10.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 161.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1266.6mg | 0% |
Source of Calories