Fruit Custard with Jelly and Tapioca

Introduction:**
This dessert is a perfect harmony of creamy custard, chewy jelly cubes, and refreshing fruit chunks. A favorite at parties and festive events across Asia and the Middle East, it’s easy to make, visually stunning, and endlessly customizable. Great for hot days or when you need a sweet, fruity indulgence!
Ingredients:**
For the Jelly Cubes:
- 1 packet strawberry jelly (red)
- 1 packet mango jelly (orange)
- 1 packet lime jelly (green)
- Water (as per jelly packet instructions)
For the Custard:
- 1 liter whole milk
- 3 tablespoons vanilla custard powder
- 4 tablespoons sugar (adjust to taste)
For the Tapioca:
- 3 tablespoons small tapioca pearls (sabudana)
- 1 cup water (for boiling)
For the Fruit Mix:
- 1 apple, diced
- 1 banana, sliced
- 1/2 cup pineapple chunks
- 1/2 cup papaya or mango, diced
- 1/4 cup red or green grapes, halved
- Optional: maraschino cherries for garnish
- Optional: 1 teaspoon lemon juice (prevents browning of fruits)
Instructions:**
Step 1: Prepare the Jelly
- Prepare each jelly flavor separately according to package instructions.
- Pour into flat containers and chill in the fridge until set (approx. 2-3 hours).
- Once firm, cut the jelly into small cubes and set aside.
Step 2: Cook the Tapioca
- Soak tapioca pearls in water for 30 minutes.
- Boil in fresh water until translucent and soft (about 10-15 minutes).
- Drain, rinse under cold water, and set aside.
Step 3: Make the Custard
- Boil 750 ml of milk in a heavy-bottomed saucepan.
- In a bowl, mix custard powder with the remaining 250 ml cold milk to make a slurry.
- Once the milk boils, reduce heat and slowly whisk in the custard slurry.
- Add sugar and stir continuously until it thickens (about 5-8 minutes).
- Remove from heat and let it cool completely (stir occasionally to prevent skin formation).
Step 4: Prepare the Fruits
- Dice all fruits into bite-sized pieces.
- Toss with lemon juice to prevent browning (especially apples and bananas).
Assembly Time!**
- In a large mixing bowl, combine cooled custard, jelly cubes, fruits, and tapioca pearls.
- Mix gently to distribute everything evenly.
- Pour into cups or bowls.
- Chill for at least 1 hour before serving.
Tips & Variations:**
- You can add condensed milk for extra sweetness and richness.
- Add nuts or coconut flakes for crunch.
- For a vegan version, use almond or coconut milk and vegan jelly.
Benefits:**
- Packed with vitamins from fresh fruits.
- Jelly and tapioca provide texture and satiety.
- Custard is a good source of calcium and energy.
- Kid-friendly and highly customizable.
A Little History:**
Custard-based fruit desserts have roots in British puddings, but this colorful version became iconic in India, Pakistan, and the Gulf countries where jelly and sabudana (tapioca pearls) were added for celebration and festivity. It’s a staple at Eid, weddings, and summer get-togethers.
Conclusion:**
This Fruit Custard Jelly Delight is more than a dessert—it’s a colorful celebration in a cup! With a chilled, creamy base, chewy bits, and fruity pops, it’s the ultimate crowd-pleaser.