Strawberry Tapioca Recipes

AMISH STRAWBERRY TAPIOCA

Steps:

• boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
• add crushed strawberries.cool --
• serve with whipped topping.

NORWEGIAN STRAWBERRY TAPIOCA DESSERT

Steps:

• Cook tapioca and water on very low heat until thick and clear.
• Add jello and sugar and stir until dissolved.
• Add frozen berries. Chill in refrigerator.
• When mixture is cool and thick, add whipped cream, if desired.

STRAWBERRY TAPIOCA SALAD

Steps:

• Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
• Chill until thickened.
• Fold in whipped topping & strawberries.
• Pour into a 9x12" dish & refrigerate until firm.
• Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
• It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.

STRAWBERRY TAPIOCA

Steps:

• Boil tapioca, salt and water for 20 minutes.
• Add jello and sugar, stir until dissolved.
• Add frozen strawberries and stir occasionally until thawed. Cool.

STRAWBERRY TAPIOCA

Steps:

• 1. Puree the strawberries in a food processor bowl with 1/2 cup of the sugar or place the berries and sugar in a bowl and use a potato masher to crush; set aside.
• 2. In a large saucepan, combine the boiling water, tapioca, and salt; allow mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clear. Stir in the remaining sugar and the butter.
• 3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well.Chill for several hours, then serve in small bowls, garnish with whipped cream and fresh mint leaves.

FAVORITE STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
• Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

STRAWBERRY JELLO TAPIOCA FLUFF

Steps:

• In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
• Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.

STRAWBERRY TAPIOCA PARFAITS

Steps:

• In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
• Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
• Let stand 10 minutes to cool and slightly thicken.
• In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
• Refrigerate until serving.

STRAWBERRY TAPIOCA WITH CUSTARD

Steps:

• Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
• Beat the milk slowly into the egg mixture.
• Cook, stirring constantly, until thickened.
• Remove from the heat at once and beat in the vanilla.
• Divide the custard evenly amongst 6 serving dishes.
• Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
• Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
• Stir in the lemon or lime juice.
• Spoon the strawberries evenly over the custard.
• Chill until set.