Put the tapioca, milk and vanilla pod in a heavy saucepan. Bring slowly to the boil, and simmer gently for 15–20 minutes, until the tapioca is cooked. Remove from the heat, and take out the vanilla pod. Split it, scrape out the sticky black seeds, and stir them back into the tapioca with a little sugar and the cream. Stir in the fruit and chill until required. The consistency, when chilled, should be quite loose and soupy, and thus you may need to add a little more cream or milk. Serve in glasses or glass bowls over crushed ice if you wish.
© 1995 Frances Bissell. All rights reserved.