Ingredients
Scale
- 28.2 oz fully ripe strawberries (washed)
- 1/2 cup small uncooked tapioca pearls
- 1/2 cup sweetened condensed milk (or condensed coconut milk for a dairy-free option)
- 13.5 oz full-fat coconut milk
Instructions
- In a medium pot, bring 5 cups of water to a boil. Add tapioca pearls and cook for 10 minutes on medium heat while stirring occasionally. Turn off the heat and let them soak covered for an additional 10-15 minutes until translucent.
- Rinse the cooked tapioca under cold running water using a fine mesh sieve and drain well.
- In a large bowl, mix together the drained tapioca pearls and room temperature coconut milk.
- Blend 17.6 oz of strawberries with the sweetened condensed milk until smooth.
- Combine the blended strawberry mixture with the tapioca-coconut mixture, adjusting sweetness to taste.
- Dice remaining strawberries for garnish.
- Serve in dessert bowls or glasses, topping with diced strawberries and fresh mint leaves if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 27g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg