Creamy Tapioca With Strawberry Wine Sauce

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“This is a deliciously light dessert that I have made many times. It has always gone over well.”

Ingredients Nutrition


  1. Combine tapioca, 1/4 cup of the sugar, salt and egg yolks in a med size saucepan.
  2. Stir in milk.
  3. Let stand 5 minutes to soften tapioca.
  4. Cook tapioca mixture over med heat, stirring constantly, about 6 minutes, or until thick& bubbly.
  5. Remove from hear; stir in vanilla; cover surface with Saran Wrap.
  6. Chill until cold.
  7. Prepare the strawberry wine sauce by combining tapioca, sugar and water in a small saucepan.
  8. Cook until thickened, stirring constantly.
  9. Remove from heat.
  10. Cool.
  11. Reserve 6 whole strawberries for garnish, if you wish.
  12. Wash, hull and pat remaining berries dry on paper towel.
  13. Halve or slice, if large, into tapioca mixture.
  14. Stir in wine.
  15. Cover and chill until cold.
  16. Just before serving, beat egg whites until foamy.
  17. Gradually beat in remaining 1/4 cup sugar, a tbsp at a time until meringue forms soft peaks.
  18. Stir chilled tapioca until softened; fold in meringue until no streaks of white remain.
  19. Spoon into stemmed glasses; top with sauce.
  20. Garnish with a dollop of whipped cream and reserved whole strawberries.

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