Tapioca in Daylily Blossom Cups

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An old-fashioned dessert gets an elegant new look in a recipe created by Robin Timm of Platteville, Wisconsin. Robin arranges open daylily blossoms in parfait glassware, spoons in the pudding and garnishes with fresh fruit and more edible flowers. “You can even put out different kinds of fruit and flowers, for build-your-own parfaits,” she says.


  • 3 tablespoons minute tapioca
  • 13 cup sugar
  • 3 Organic Valley Vanilla Soy Milk
  • 1 teaspoon vanilla extract
  • 6 open daylily blossoms (or squash blossoms)
  • fresh raspberries (or sliced strawberries, or other fresh fruit)
  • small edible flower blossoms (Johnny-jump-up, violet, pansy, gem marigold, etc., optional)


Mix tapioca, sugar and soy milk in a medium-sized, heavy saucepan; stir well and let stand 5 minutes. Cook over medium flame, stirring constantly, until mixture comes to a boil and keeps bubbling even when it is being stirred. Remove from heat, stir in vanilla and let cool 20 minutes. Stir, cover and chill thoroughly.

To serve, fill bottom of 6 parfait glasses with tapioca. Remove stamens from the daylilies, trim off the base and place open blossoms in the tapioca so that they stand up. Fill daylilies with tapioca. Garnish with fruit and small edible flowers. Serve immediately.


For finding the daylilies, Robin writes, “If you can only find [unopened] daylily buds, place the bud in water. It will open in 1-2 days and they are best used immediately. Be sure to sample the petals. Some are delicious while others may be bitter. Also, be sure no chemical sprays have been used.”

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