Red Wine Tapioca

In this dessert, the tapioca pearls are soaked in spiced red wine, giving them a striking color. Use the largest pearls that you can find for this recipe.

Serves: 4Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy

Serves: 4


  • 6 cups water
  • 1 cup tapioca pearls
  • 3 cups red wine
  • 1 cup plus 1 Tbsp. sugar, divided
  • 6 whole cloves
  • 1 cinnamon stick
  • Pinch of salt
  • 1 cup heavy cream
  • ½ tsp. vanilla
  • 4 small sprigs mint


  • Place the water in a large saucepan and bring to a boil. Stir in the tapioca pearls and return to a boil. Cook, stirring for 2–3 minutes. Remove from heat and let the tapioca pearls soak in the water for 1 hour. Drain tapioca in a colander and rinse with fresh water.
  • Return the rinsed tapioca pearls to the saucepan. Add the red wine, 1 cup sugar, cloves, cinnamon stick, and pinch of salt to the pot. Bring mixture to a boil and simmer for 3 minutes, stirring constantly. Remove from heat. Pour tapioca into a heatproof bowl and chill in the refrigerator until cold, about 1½ hours.
  • Remove the cloves and the cinnamon stick from the tapioca. Whip the cream with 1 tablespoon sugar until soft peaks form. Fold the vanilla into the whipped cream. Divide the tapioca among 4 glasses or serving dishes, and top with some of the whipped cream and mint sprigs. Serve cold.