Wedding Tapioca Salad – a delicious recipe with Water, Sugar, Tapioca, Lemon Juice, Vanilla, Whipping Cream. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Note this requires a minimum of 5 hours chill time (in two parts), so plan ahead.
2
In a medium saucepan, bring the water, sugar and tapioca to a boil for 3 minutes. Remove from heat and add lemon juice and vanilla. Cool completely, 4 hours or overnight.
3
In a mixing bowl, whip the cream until fairly stiff then add icing sugar.
4
Hull and slice the strawberries.
5
Fold together the cooled gelatin, whipped cream and strawberries. Chill 1 hour or more before serving.
6
Notes:
7
1. I like to use extra strawberries. You can also try fresh or frozen raspberries, but they will make the salad pink instead of white.
8
2. You can also substitute whipped Nutriwhip or Cool Whip whipped topping for the whipping cream if you don't mind the change in flavor.
666
kcal
Calories
9
g
Fat
149
g
Carbs
3
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: 5 cups Water, 2 cups Sugar, 2/3 cups Minute Tapioca, 2 teaspoons Lemon Juice, and more.
Yes, Wedding Tapioca Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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