Strawberry Tapioca
This refreshing Strawberry Tapioca is a delightful dessert, perfect for a warm day. The creamy tapioca pudding is infused with vanilla and studded with sweet, fresh strawberries. This classic recipe from 1900 offers a simple yet elegant treat, ideal for a light dessert or a special occasion. Serve it chilled with a dollop of whipped cream for an extra touch of indulgence.
Ingredients
- 3 tablespoons Granulated tapioca
- 1/8 teaspoon Salt
- 4 tablespoons Sugar
- 1/2 teaspoon Vanilla extract
- 1 1/4 cups Hot water
- 1 cup Strawberries
- 1/4 cup Sugar
- to taste Whipped cream (optional) (Quantity estimated (not specified in original recipe))
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Instructions
- 1Wash and hull the strawberries. Cut them in halves using a spoon. Add 1/4 cup of sugar, mix well, and set aside in a cold place.
- 2In the upper part of a double boiler, mix the tapioca, 4 tablespoons of sugar, and salt. Slowly add the boiling water. Cook for 10 minutes, stirring occasionally.
- 3Remove from heat and add the vanilla extract. Let the tapioca cool completely. Once cold, gently fold in the prepared strawberries. Serve very cold, optionally with plain or whipped cream.
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