- 1/4 cup quick-cooking tapioca
- 3 cups low-fat milk or unsweetened plain soymilk
- 1/2 cup maple syrup
- 1 large egg, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 2 pints strawberries, hulled and sliced
- 1/2 cup whipping cream
- 6 sprigs fresh mint for garnish
- Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
- Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
- Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
- Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.