Creamy Tapioca strawberry dessert I am sure you will love, refreshing on a warm summer’s day or lifting on a cold winter’s eve.
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Ingredients for your creamy Tapioca.
- 2 Cups of Tapioca.
- 1 Pack of easy to make strawberry jelly 135g.
- 1 Tin of evaporated milk 410g.
- 1 Tin of condensed milk 397g.
- 1 Pot of double cream 250ml.
- 1 ½ tsp. Vanilla essence.
- ¼ Cup of milk powder.
Make your pre packaged jelly and allow to set in the fridge.
Boil the tapioca in plain water until cooked. Once cooked strain through a sieve running cold water over, this is important to allow the tapioca to get cold and stop the cooking process.
In a large glass mixing bowl put in the cooked, cold tapioca. Next then pour in the evaporated milk, condensed milk and double cream. Using a spoon mix this together.
Add in the vanilla essence and stir well to combine.
Sift the milk powder through a fine sieve into another bowl.
Now using a whisk, slowly add in the milk powder to the tapioca, continuing to stir to combine all the ingredients. Use an electric whisk if you prefer.
Take the set jelly from the fridge and using a knife cut into cubes. Now take your jelly and place in the bowl and combine all the ingredients together using a spoon.
Lastly place in the fridge for an hour to get chilled further then serve.
Can store in the refrigerator for up to three days, if it lasts that long.
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Some information to read, this is an external link from WebMD, a site I trust. It has information where tapioca comes from and nutritional facts about tapioca. CLICK HERE.