Watermelon Gelee |

Raspberry or Strawberry Tapioca Pearls




Yield 2-3 servings

A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry or strawberry puree. 



  1. Place the tapioca pearls in a bowl and cover with 1 cup of water. Cover and let sit overnight.
  2. Drain the water and place the soaked pearls back into a bowl.  Add the strawberry or raspberry puree and remaining ¾ cup water and place over a Bain-Marie. Heat for about 15-20 minutes on low.  Do not allow the mixture to simmer or boil.
  3. When the tapioca pearls are al dente, remove them from the heat and cover. The pearls will obtain more colour as they cool.
  4. Once the pearls are cooled, place the amount you want to use as a garnish into a sieve and rinse with water. Use the individual pearls as a garnish when plating the gelatine dessert.


[caption id="attachment_9891" align="aligncenter" width="640"]Raspberry or Strawberry Tapioca | Raspberry or Strawberry Tapioca[/caption]

You will have extra strawberry or raspberry tapioca pearls. Sweeten the remainder of the mixture with sugar (to taste) and pour into individual dessert glasses. Cover the tapioca puddings with plastic wrap and chill thoroughly. Enjoy as a light gluten-free dessert served with fresh whipped cream and berries.


For more information, including a recipe for Watermelon Gelee and a tutorial on How to Cut a Watermelon, please refer to the original post on

Courses Dessert

Cuisine American; Canadian

Recipe by UrbnSpice at