Rose Raspberries and Tapioca Pudding

Every tapioca pearl is different. For best results follow the directions on the package for the pudding itself and then top with the macerated raspberries and pistachios.

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1 lb raspberries, any color
4 leaves rose geranium or 1 tsp rose water
1/4 cup sugar
3 cups half and half
2 oz tapioca pearls
4 eggs, beaten
1 cup sugar
1 tsp vanilla
pinch of salt
1/4 cup pistachios, roughly chopped


  1. Combine the raspberries, 1/4 cup sugar (or honey), and the geranium leaves or rosewater and let sit minimum 10 minutes to macerate
  2. Bring the half and half and tapioca pearls to a scald over medium heat
  3. Combine the eggs, sugar, and vanilla and temper in the hot half and half like making a custard
  4. Transfer the hot egg mixture back to the stove top and cook, stirring constantly, until thick enough to coat a spoon
  5. Cool the pudding 4 hours or overnight
  6. To serve, dish the pudding into serving dishes and top with a generous spoonful of the raspberries and the pistachios