Coffee Tapioca Cream
Creamy coffee tapioca dessert features tender tapioca pearls infused with rich coffee flavor, topped with fluffy whipped cream — perfect for coffee lovers and a delightful treat.
Ingredients
Instructions
- Put milk, coffee, tapioca, sugar, and egg in a double boiler and cook until it thickens.
- Remove from heat; add vanilla and let it cool.
- Before serving, fold whipped cream into the cooled tapioca mixture.
- The mixture can be made the day before; add whipped cream 3 to 4 hours before serving.
Tips & Substitutions
For best results, use freshly brewed coffee for a rich flavor. If you don't have Minute tapioca, you can substitute with small pearl tapioca, but adjust the cooking time. To enhance sweetness, consider using brown sugar instead of white. Ensure to whisk the egg thoroughly to prevent any lumps in the mixture.
Serving Suggestions
Serve the Coffee Tapioca Cream in individual dessert cups for an elegant touch. It pairs beautifully with Whipped Dessert for a light finish after a rich meal. You can also top it with chocolate shavings or a sprinkle of cinnamon for added flavor. Consider serving alongside a slice of Pineapple Butternut Cake for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the tapioca cream thickens too much after refrigeration, you can gently reheat it in a double boiler, stirring continuously. Avoid microwaving as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Tapioca Cream contains roughly 648 calories, with 7g protein, 122g carbohydrates, and 11g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use decaffeinated coffee for this recipe?
Yes, decaffeinated coffee works perfectly in this recipe. It will still provide the delicious coffee flavor without the caffeine, making it a great option for those who prefer to avoid it. Just ensure the decaf coffee is brewed fresh for the best taste.
Is there a vegan alternative for the milk and cream?
Absolutely! You can substitute regular milk with almond, soy, or oat milk, and use coconut whipped cream instead of regular whipped cream for a vegan version. Just ensure that the tapioca cooks well in the non-dairy milk, as it may slightly alter the cooking time.
How can I make this dessert ahead of time?
This dessert is ideal for making ahead. You can prepare the tapioca mixture a day in advance and refrigerate it. Just remember to fold in the whipped cream 3 to 4 hours before serving to maintain its light, airy texture and ensure optimal freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).