Egg-Free, Gluten-Free Cranberry Tapioca Cream – a delicious recipe with cranberries, water, honey, tapioca, rice flour, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a pot combine cranberries, water, honey or syrup, salt.
2
Bring to a boil and simmer for two or three minutes, then add tapioca pearls, reduce to lowest heat and cover the pot.
3
Let rest on low heat for 30 minutes.
4
Stir in vanilla.
5
Stir in the rice flour and bring again to a boil, stirring constantly.
6
Remove from heat, let stand for five minutes, then fill into a bowl.
7
Let cool completely and refrigerate until the pudding is set, about 2 hours.
8
Whip cream and fold whipped cream into cranberry pudding.
9
Fill into two small bowls or glasses and serve.
10
OR for more decorative serving: divide cranberry mixture between two glass bowls, drop half of the whipped cream onto each portion and swirl the cream into the cranberry pudding.
165
kcal
Calories
11
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup cranberries, fresh (frozen), 1 cup water, 4 tablespoons honey or 4 tablespoons rice syrup or 4 tablespoons agave syrup, 2 tablespoons tapioca (small pearls), and more.
Yes, Egg-Free, Gluten-Free Cranberry Tapioca Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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