ORANGE TAPIOCA PUDDING
Provided by Ruth Cousineau
Categories Liqueur Milk/Cream Mixer Fruit Dessert Vegetarian Orange Chill Tapioca Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Finely grate enough orange zest to measure 1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.
- While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
- Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).
- Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
- Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
ORANGE TAPIOCA SALAD
Fresh, fruity flavor makes this pretty salad popular with all ages. Our whole family really digs into its fluffy goodness. I can put it together in the morning or even the night before and pop it in the fridge until suppertime. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
Nutrition Facts :
ORANGE TAPIOCA PUDDING
I like this recipe from wailana yoga because it is simple, quick, tasty, and vegetarian (what's not to love?" Enjoy!
Provided by falling.star291
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
- In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
- To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
- Serves 6.
- *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.
Nutrition Facts : Calories 546, Fat 16.3, SaturatedFat 10.1, Cholesterol 61.3, Sodium 453.4, Carbohydrate 94.3, Fiber 0.6, Sugar 66.5, Protein 8.7
ORANGE TAPIOCA SALAD
This recipe is a compilation of several different recipes using ingredients I had on hand. Hope you enjoy!
Provided by Michelle in KY
Categories Low Cholesterol
Time 3h3m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, bring water to a boil.
- Combine dry ingredients in a small bowl and whisk into boiling water, stirring constantly.
- Return to boil and cook for 1 minute, stirring constantly.
- Remove from heat and let cool completely.
- Fold in vanilla, oranges, pineapple, and whipped topping.
- Transfer to a serving bowl.
- Cover and refrigerate for 2 hours or more until set.
- Serve.
ORANGE-TAPIOCA DESSERT
My grandchildren, and the adults as well, sure like this. It's easy to make and makes a pretty presentation. Prep time includes refrigeration time.
Provided by Carol in Oregon 2
Categories Dessert
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to boil in a large saucepan.
- Whisk in the gelatin and pudding mixes.
- Return to boil, stirring constantly; boil for 1 minute.
- Remove from heat and cool completely.
- Fold in oranges,pineapple, coconut and whipped topping.
- Spoon into serving dish or individual dessert dishes.
- Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 296.2, Fat 10.9, SaturatedFat 9.3, Sodium 285.9, Carbohydrate 50.2, Fiber 2.1, Sugar 43.9, Protein 2.1
ORANGE TAPIOCA
Make a match made in heaven when orange cream meets tapioca in this Orange Tapioca. See why this Orange Tapioca is as fun to eat as it is to make.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Mix tapioca, sugar and water in medium saucepan. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in orange zest and juice.
- Pour into medium bowl. Place plastic wrap directly on surface of tapioca.
- Refrigerate 1 hour or until cooled. (Tapioca thickens as it cools.) Gently stir in whipped topping. Spoon into 6 dessert dishes. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE TAPIOCA SALAD
Orange cream flavored gelatin salad with pineapple and mandarin oranges. A family favorite in the summer.
Provided by SILKYMAMMA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.4 g, Fat 7.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 266.8 mg, Sugar 39.6 g
ORANGE TAPIOCA SALAD II
This is just a little bit different from my first Orange Tapioca Salad. Less vanilla and more whipped topping in this one.
Provided by Charlotte J
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together vanilla pudding, tapioca pudding and orange Jell-0.
- Drain oranges, reserving juice.
- Add enough water to reserved juice to make 3 cups of liquid.
- Pour over dry mixes and bring to a boil.
- Remove from heat when all dry ingredients are dissolved and cool.
- Add whipped topping and oranges and mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 231.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 267.3, Carbohydrate 47, Fiber 0.8, Sugar 38.3, Protein 2.1
COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS
Bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated citrus slices. The fruit can easily be substituted with whatever is in season, such as raw persimmons, poached pears or caramelized apples. The crushed pistachios are optional but add a welcome pop of crunch and color. Serve as a comforting dessert or a casual midday snack.
Provided by Yewande Komolafe
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small pot, bring 3 cups of water to a boil and add 1/4 teaspoon of salt. Add the tapioca pearls and simmer gently over medium-low heat, stirring frequently until the tapioca is softened and almost all the way translucent, 12 minutes.
- Reduce the heat to low, cover the pot and allow the tapioca to steam and cook through completely, 4 minutes. Transfer to a bowl, cover it and refrigerate until ready to serve. You can prepare the tapioca up to 3 days in advance and store it in the refrigerator.
- Wash out the pot and pour in the coconut milk. Add the lemongrass, the ginger and 1 tablespoon maple syrup. Bring up to a simmer over medium heat. Remove from heat and zest the lime into the milk. Allow the infused milk to steep while you prepare the fruit and the caramel.
- Remove the tops and bottoms of the citrus by cutting the ends with a sharp knife so each fruit sits flat on your work surface. Cut the citrus peels off into strips, running your knife down the length of the fruit and carefully removing the white pith as you slice. Cut each fruit crosswise into 1/2-inch-thick rounds and remove any visible seeds.
- Make a caramel: Heat a large (12-inch) skillet over medium. Add the sugar and cook, stirring frequently, until the sugar melts and forms a light golden syrup, 5 to 7 minutes. Cook the syrup until deep golden brown, about 2 minutes more, lowering the heat slightly if necessary to avoid scorching. Stir in the remaining 3 tablespoons maple syrup, squeeze in the juice of the lime and add remaining 1/4 teaspoon of salt. Remove from heat and carefully add the fruit, a couple of pieces at a time, swirling the pan to coat the pieces in syrup. The hot syrup may bubble and splatter, so be careful here. If the caramel forms hard clumps around the citrus slices, return the skillet to heat over medium-low and continue to cook, swirling the caramel around the citrus pieces, until any hard clumps dissolve, 2 minutes.
- Using a fine mesh sieve, strain the coconut milk into a medium bowl, pressing down on the aromatics in the sieve before discarding.
- To serve, scoop a few spoonfuls of the tapioca into shallow bowls. Ladle the infused coconut milk over the top, add several slices of citrus and spoon in some of the caramel glaze. Drizzle with some maple syrup and garnish with the crushed pistachio, if using.
ORANGE TAPIOCA SALAD
Make and share this Orange Tapioca Salad recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and jello with water and microwave 8 minutes on"High", stir every 2 minutes.
- Remove and chill until almost set.
- Add oranges and Cool Whip; mix.
- Chill until set.
Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 4.1, Sodium 232.2, Carbohydrate 48.6, Fiber 0.1, Sugar 38.2, Protein 1.4
ORANGE TAPIOCA AND CRANBERRY PARFAITS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes. Bring tapioca mixture to a full boil over moderate heat, stirring constantly. Remove pan from heat and stir in vanilla. Cool tapioca mixture, uncovered, 20 minutes. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
- Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
- Reserve 1 tablespoon cranberry mixture for garnish. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses. (Parfaits may be made 1 day ahead and chilled, covered.)
- Garnish parfaits with reserved cranberry mixture.
FRUITY TAPIOCA
Folks who like tapioca will enjoy this fruity variation from Louise Martin of Denver, Pennsylvania. Convenient canned peaches and mandarin oranges give refreshing flavor to this economical dessert, which costs 36 cents per serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.
Nutrition Facts :
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