Fresh Pineapple Tapioca Food

FRESH PINEAPPLE TAPIOCA

Steps:

• Mix juice and tapioca in medium bowl. Let stand 5 minutes. Meanwhile, melt butter in large saucepan on medium heat. Add pineapple, brown sugar, nutmeg and salt; mix well. Cook 5 minutes, stirring frequently.
• Add tapioca mixture; stir. Bring to a full boil , stirring constantly. Remove from heat. Cool 20 minutes. Transfer to serving bowl. Cover and refrigerate several hours or until chilled.
• Spread whipped topping over pudding just before serving; sprinkle with coconut.

BAKED PINEAPPLE WITH TAPIOCA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the pineapple with juice, sugar, cinnamon, eggs, and tapioca.
• Bake 30 minutes in the preheated oven, until set.

TAPIOCA FRUIT SALAD

Steps:

• Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
• Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
• Cover; refrigerate 2 to 3 hours before serving.

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, lightly beat egg.
• Add coconut milk, milk, sugar, and tapioca, whisk to combine.
• Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
• Transfer mixture to a bowl, cover with plastic wrap.
• Let cool until no longer hot, about 30 minutes.
• Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees.
• Spread coconut in a single layer on a rimmed baking sheet.
• Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
• Just before serving, whisk pudding to loosen.
• Divide among four serving glasses or dishes.
• Top with pineapple and toasted coconut.

CLASSIC TAPIOCA PUDDING

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.