Tapioca with a Twist

Caramel Sauce Tapioca with Strawberries

This is borrowed from the Tasting Table (which was adapted from Nicole Krasinski, State Bird Provisions, San Francisco) and we’ve put a twist on their twist.

Yield: Serves 4

Cook Time: 3 hours, 20 minutes



1 7.75oz jar of Spoonable caramel sauce (any but the chili would work well)

1.5 cups whole milk, divided

¾ cup small pearl tapioca

1 pint (2 cups) strawberries, hulled and quartered

1. In a medium bowl, whisk together ¾ cup of the Spoonable caramel sauce with ¾ cup of the milk.

3. Fill a large bowl with ice and cold water and set aside. In a medium saucepan set over medium heat, add the remaining 2¼ cups of milk. Bring to a simmer, then whisk in the tapioca. Simmer, stirring often, until the tapioca is almost completely translucent, 15 to 20 minutes. Remove the pan from the heat, whisk in the caramel sauce-milk mixture and pour into a large bowl. Place the bowl into the ice bath and chill, stirring occasionally, until completely cool.

4. To serve, spoon the prepared tapioca into bowls, top with strawberries and drizzle with some of the remaining caramel sauce. The tapioca will keep, refrigerated, for two days.