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Top Rated Tapioca Recipes

banana tapioca pudding
Click here for the banana tapioca pudding video.
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This sweet dessert will give you the feeling of being on an island. Everyone will love this at your next gathering! 
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4

Maple-Glazed Meatballs
These little, juicy meatballs make awesome bite-sized appetizers for any party.This recipe is courtesy of Crock Pot Dump Meals.
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4

Thanksgiving Turkey Gravy
There’s no such thing as Thanksgiving without gravy. Instead of using flour to thicken my gravy, I use tapioca starch. It’s a softer thickener that doesn’t solidify, so I never run the risk of gravy that tastes like pudding. I like a judicious amount of cream in my sauce; I think it makes everything taste that much better. This gravy is smooth and delicious, especially if you take the time to make your own stock. Even better, it’s easy to whip together, which is good because it’s the last thing I make before I sit down at the table.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio.
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4

A classic pancake goes gluten-free in this recipe.  A combination of rice and tapioca flours make a fluffy batter that is easy to make and even easier to enjoy.     Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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4

Fried Bananas
So, like many things in life, there are at least two ways to go about this. The classic way to make this dish is to use firm-ripe yellow plantains, which, in actual appearance, should be turning nice and black on the outside, for the most part. Don't worry, the insides are still perfectly good — they're quite different from bananas. The other way to do this is to use regular old, ripe bananas. They should be really fragrant and have spots all over. I actually prefer this preparation because that's the way my mom made them when I was growing up — bananas are just much easier to find than plantains here in the States. Much to my surprise, I was able to find plantains, so I made the dish both ways. So, what's the difference? Well, if you like a chewier texture and a starchy taste, use plantains. They're more appropriate as a side dish and end up looking nicer when deep-fried. (Hence, the plantains are pictured at left.) On the other hand, if taste matters more to you than appearance, use bananas. Deep-frying them with the light batter transforms the interior into a gooey masterpiece and the crust turns nice and crispy around the edges. For some reason, deep-frying them also brings out a little tang that makes them even more addictive. This ends up tasting more like a breakfast dish, which is the way it's eaten in Indonesia, or with a little ice cream, it can be a great dessert. Click here to see Bananas, Bananas Everywhere.
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4

These cookies are soft and chewy. They are not only gluten-free, but grain-free and refined sugar-free as well.
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4

Foie gras in your powdered sugar?! Do it at home!
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4

Pistachio Gelato
This gelato has become a signature dish from Modernist Cuisine; we serve it at most of our events. Vegans particularly enjoy it because it is as smooth and intense as the best gelato, but contains no eggs or dairy. 
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3.15

Pastry Chef Pichet Ong created this funky, fruit-filled twist on tapioca pudding and classic crème brulée. His advice? "In order to ensure an even, hard-shelled caramelization, the top surface of the pudding must be flat, which can be achieved by running an offset spatula across the top of the serving glass." - Yasmin FahrAdapted from Pichet Ong, author of "The Sweet Spot"Click here to see the Tapioca Pudding Brulee With Melon, Pomegranate and Kiwi Slide Show
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2.85

This recipe for gluten-free pizza crust is the perfect canvas for cooking creativity. Top it with anything you like for a family-friendly dinner that is as fun to make as it is to eat.      Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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2

Gluten-Free Sweet Balsamic Zucchini Scones
These scones are light and fluffy with a sweet balsamic drizzle. And I simply just can’t get enough. So, I made this fun scone recipe because, as much as I wish it weren’t true, a girl can’t survive off fruity desserts alone. There has to be some sort of balance, you know? Like, for every fruity dish, you have to counteract it with a bite of balsamic and some zucchini. Now, we all know scones are usually full of sugary ingredients, but not in this recipe, because the sweetness from this sweet balsamic vinegar brought out the natural flavor of these incredible homemade scones. Now, if you know me well, you know I surely make everything from scratch. That’s right. No cutting corners over here. That’s why I decided to spend an entire weekend in my tiny Manhattan kitchen recipe testing for the perfect sweet balsamic scone. And boy oh boy did it take all weekend. But it sure was worth it. A lil’ bit of sugar n’ spice and some balsamic vinegar and you’re all set. Well, I’d add in a bit of flour and a few other odds and ends but overall these scones simply wouldn’t be sweet scones without my balsamic vinegar.
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