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Egg-Free, Gluten-Free Cranberry Tapioca Cream

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“My first approach to tapioca pudding. I wanted something eggless, so I came up with this yesterday. Actually I made it just for myself, because cranberries are about the only fruit I tolerate, and I sweetened the whole thing with rice syrup because that's the only sweetener (except stevia) I can have. So it was only slightly sweet, a bit tart, with a fresh taste of whipped cream which I liked. Surprisingly sweet-toothed DH liked it, too, so I decided to post the recipe :) This is low in fructose, for those who have an issue with fructose and can tolerate cranberries. Use honey and agave syrup (or any other sweetener) if you can have it. Rice syrup is not as sweet as honey or other syrups, so this cream will be sweeter if you use the same amount of other sweeteners. The taste of this reminded me of the English gooseberry fool which I enjoyed once in Salisbury Cooking time DOES NOT include chilling time”
2 cups

Ingredients Nutrition

  • 1 cup cranberries, fresh (frozen)
  • 1 cup water
  • 4 tablespoons honey or 4 tablespoons rice syrup or 4 tablespoons agave syrup
  • 2 tablespoons tapioca (small pearls)
  • 1 tablespoon rice flour
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 12 cup whipping cream


  1. In a pot combine cranberries, water, honey or syrup, salt.
  2. Bring to a boil and simmer for two or three minutes, then add tapioca pearls, reduce to lowest heat and cover the pot.
  3. Let rest on low heat for 30 minutes.
  4. Stir in vanilla.
  5. Stir in the rice flour and bring again to a boil, stirring constantly.
  6. Remove from heat, let stand for five minutes, then fill into a bowl.
  7. Let cool completely and refrigerate until the pudding is set, about 2 hours.
  8. Whip cream and fold whipped cream into cranberry pudding.
  9. Fill into two small bowls or glasses and serve.
  10. OR for more decorative serving: divide cranberry mixture between two glass bowls, drop half of the whipped cream onto each portion and swirl the cream into the cranberry pudding.

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