Pomegranate tapioca

Time 1 hour
Yields Serves 4
Pomegranate tapioca
(Robert Lachman/Los Angeles Times)

Combine the tapioca with 2 cups water in a medium bowl and soak overnight in the refrigerator.


Drain the tapioca and place in the top of a double boiler (or steel bowl set over a pot of simmering water). Add the pomegranate juice, sugar and salt. Cook, stirring often, until the juice thickens and the tapioca softens and turns translucent, about 45 minutes to 1 hour.


Chill several hours or overnight. Serve with pomegranate seeds and whipped cream.

For pomegranate juice, break open pomegranates and carefully remove the seeds. Using an immersion or regular blender, liquefy the seeds and strain through a sieve. Or you can use bottled Pom juice. Large pearl tapioca is available at specialty stores.

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