LAZY DAYS AMBROSIA
My grandma's ambrosia salad has become a staple at every holiday dinner.
Provided by Tracy Saks
Categories Salad Fruit Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
- Fold whipped topping into pudding mixture until smooth; top with coconut.
- Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 206 calories, Carbohydrate 39.3 g, Fat 6.1 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 152.5 mg, Sugar 35.4 g
TAPIOCA PUDDING
Steps:
- Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
- Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
- In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
TAPIOCA PUDDING
Tapioca pudding is a classic dessert that features small tapioca pearls, milk, sugar, eggs, and vanilla. It only takes 30 minutes to make!
Provided by Elise Bauer
Categories Dessert Comfort Food Pudding Tapioca
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Cook the tapioca: Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened. Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so the tapioca doesn't stick to the bottom of the pan.
- Temper the eggs with a little hot tapioca: Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two (to avoid curdling).
- Add the tempered eggs to the pudding, cool, then add the vanilla: Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.
Nutrition Facts : Calories 210 kcal, Carbohydrate 34 g, Cholesterol 74 mg, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, Sodium 165 mg, Sugar 23 g, Fat 6 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
AMBROSIA PUDDING
For a special way to round out a quick dinner, try this Ambrosia Pudding dessert. Serving it in a parfait glass showcases the layers. -Debbie Jones, California, Maryland
Provided by Taste of Home
Categories Appetizers Desserts
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Add the honey, orange zest and vanilla. Fold in the whipped cream. , In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat layers. Chill.
Nutrition Facts : Calories 383 calories, Fat 21g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 296mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
TAPIOCA PUDDING
Tapioca Pudding is a timeless and old-fashioned dessert! This is a quick and simple recipe that does not require overnight soaking and can be ready in under 30 minutes!
Provided by Samantha
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Combine milk, heavy cream, tapioca, sugar, egg, and salt in a medium-sized saucepan. Whisk well then allow to sit undisturbed for 5 minutes.
- Place on stovetop over medium heat and, whisking constantly, bring mixture to a boil (this will take several minutes).
- Continue to boil while whisking for an additional minute then remove from heat and stir in vanilla extract (and raisins if using).
- Pour into a (heatproof) serving dish and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the tapioca pudding (this will prevent a skin from forming while the pudding cools).
- Allow to cool for 20 minutes before uncovering and serving. Tapioca pudding is excellent served either warm or chilled, so store uneaten tapioca in the refrigerator in an airtight container and serve leftovers cold.
Nutrition Facts : Calories 186 kcal, Carbohydrate 22 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 105 mg, Sugar 16 g, ServingSize 1 serving
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