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Cranberry Tapioca with Orange-Nutmeg Whipped Cream BoulderLocavore.com

Cranberry Tapioca with Orange-Nutmeg Whipped Cream

A refreshing, seasonal cranberry tapioca made with water instead of milk. Offers a fresh, bright, light end to any meal when served chilled or room temperature. A dollop of Orange-Nutmeg Whipped Cream gives a perfect finishing touch.
Course Dessert
Cuisine American
Keyword cranberry tapioca, dairy free tapioca, orange whipped cream
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Yield: 4 ½ cups Cranberry tapioca and 1 ¼ cups Orange Nutmeg Whipped Cream
Calories 440 kcal
Author Toni Dash


For the Tapioca:

  • ¾ cup Tapioca pearls (uncooked)
  • ½ teaspoon Kosher Salt
  • 3 ½ cups boiling Water
  • 2 cups fresh Cranberries
  • ½ cup water
  • ½ cup granulated Sugar

For the Orange-Nutmeg Whipped Cream:

  • 1 cup heavy Whipping Cream
  • ½ teaspoon Vanilla extract
  • ½ teaspoon Orange extract
  • 1 tablespoon granulated Sugar
  • 1/8 teaspoon ground Nutmeg
  • Garnish: grated Whole nutmeg and mint leaves


For the Tapioca:

  1. In a large saucepan over medium-high heat, combine tapioca, salt and boiling water. Cook, stirring constantly, until the mixture is clear and thickened (about 5 minutes).
  2. In a second medium saucepan, combine the ½ cup water and granulated sugar. Bring to a boil, stirring to dissolve sugar.
  3. Add cranberries to the sugar-water mixture and cook, stirring frequently, until cranberries are softened and have popped (about 5 minutes).
  4. Add cranberry mixture to the tapioca. Stir to combine and cook an additional 5 minutes on medium heat; stirring constantly to avoid sticking to the pan. Remove from heat. Serve room temperature (my favorite) or chilled.

For Orange-Nutmeg Whipped Cream:

  1. Combine all ingredients (other than garnish) into the bowl of a standing mixer* and whip until forming soft peaks.

Serving Tapioca:

  1. Place desired amount of tapioca in serving bowl or glass. Add a dollop of the Orange Nutmeg whipped cream and garnish with a grating of fresh nutmeg and mint leaves.

Recipe Notes

*can be made in a mixing bowl with a handheld mixer

Nutrition Facts
Cranberry Tapioca with Orange-Nutmeg Whipped Cream
Amount Per Serving
Calories 440 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 81mg27%
Sodium 316mg13%
Potassium 87mg2%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 31g34%
Protein 1g2%
Vitamin A 905IU18%
Vitamin C 7mg8%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.