How to Make Strawberry-Lime Tapioca Pearls with Basil Syrup
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Soak tapioca pearls in water 30 min; drain.
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Simmer pearls in rice milk and 2 tbsp maple syrup on low, stirring, 12-15 min until clear and thickened.
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Cook strawberries and lime juice in saucepan over medium until syrupy, about 5 min.
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Make basil syrup: simmer basil, 2 tbsp maple syrup, and water 3-4 min. Strain and cool.
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Spoon tapioca pearls into cups, top with strawberry compote and drizzle basil syrup before serving.
Pro Tips for Perfect Strawberry-Lime Tapioca Pearls with Basil Syrup
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of small tapioca pearls, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Strawberry-Lime Tapioca Pearls with Basil Syrup?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Strawberry-Lime Tapioca Pearls with Basil Syrup?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for small tapioca pearls?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.