Egg Free Gluten Free Cranberry Tapioca Cream Recipe

Indulge in this refreshing and surprisingly delightful Egg-Free, Gluten-Free Cranberry Tapioca Cream! Perfect for those with fructose sensitivities, this recipe uses rice syrup for a subtly sweet and tart flavor profile. The creamy texture, combined with the burst of cranberry flavor and a dollop of whipped cream, creates a taste sensation reminiscent of a classic English gooseberry fool. Easy to make and naturally low in fructose, this dessert is a guilt-free treat for the whole family. Enjoy!

Prep Time 15 mins
Cook Time 50 mins
Calories 412.9 kcal
Protein 3g
Rating 5.0 (2 Reviews)
Egg Free Gluten Free Cranberry Tapioca Cream 42

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg Free Gluten Free Cranberry Tapioca Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Egg Free Gluten Free Cranberry Tapioca Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Egg Free Gluten Free Cranberry Tapioca Cream

  1. Combine 1 cup fresh or frozen cranberries, 1 cup water, 1/4 cup rice syrup (or honey/agave to taste), and a pinch of salt in a medium saucepan.
  2. Bring to a boil over medium-high heat. Reduce heat to low, simmer for 2-3 minutes, then stir in 1/4 cup small tapioca pearls.
  3. Reduce heat to the lowest setting, cover, and let simmer for 30 minutes, stirring occasionally to prevent sticking.
  4. Stir in 1 teaspoon vanilla extract.
  5. Whisk in 2 tablespoons rice flour until smooth. Bring to a gentle boil, stirring constantly, until the mixture thickens slightly (about 1-2 minutes).
  6. Remove from heat and let stand for 5 minutes. Pour the mixture into a bowl.
  7. Let cool completely, then refrigerate for at least 2 hours, or until the pudding sets.
  8. Whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled cranberry tapioca pudding.
  9. Divide the cranberry tapioca cream into two small bowls or glasses and serve immediately.
  10. For a more elegant presentation: Layer the cranberry mixture and whipped cream in individual glass bowls, swirling the cream for a beautiful effect.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

148g

Fat

68g

Carbs

18g