Coconut Tapioca Pudding with Mango and Lime
Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here.
Tapioca pearls are used in teas, pudding and baking. Did you know that you can make them in your favorite color? Simply add food coloring into the mix.
Roast Chicken Thighs with Tomato-Tapioca Porridge
Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For instance, at his Manhattan restaurant WD-50, the revamped menu includes chicken confit with peas and carrots: The "peas" are actually carrots coated with freeze-dried pea powder. But when F&W challenged the Top Chef Masters contestant to create a fast recipe, he simply roasted the carrots to serve with chicken and tomato-infused tapioca porridge. It takes three chefs 12 hours to prepare the WD-50 dish, but less than an hour for a home cook to make this one.
Taro Bubble Tea
Taro root gives this bubble tea its purple color. Add tapioca pearls and make your very own bubble tea.
Tapioca Flour Chicken Parmesan
Tapioca flour is a great way to make this classic chicken Parmesan gluten-free.
Tropical Chia Coconut-Mango Granola
This granola can go from a delicious tropical and crunchy snack to a refreshing morning cereal in minutes. Serve with cold milk and the chia seeds become soft like tapioca pearls.
Vanilla Tapioca Pudding
Chef Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combined his grandmother's tapioca recipe and his own recipe for creme brulee to make this super-rich pudding.
Shrimp Bisque with Crab and Tapioca
At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs.
Melon Sparkler with Tapioca Pearls
Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy tapioca pearls are fun to eat and cute to look at.