World Recipes
Fresh Pineapple Tapioca
By Therese Kelly
Aug 6, 2004 - 1:15:00 PM

Fresh Pineapple Tapioca
11-10_257CanyonNews.JPG
Can top with yogurt as healthy alternative. Photo by Olga Litvin.


Prep Time: 20  min
Total Time: 3 hr 20  min
Makes: 10 servings, 1/2 cup each

INGREDIENTS:
2-1/2 cups pineapple-orange-banana juice blend
1/4 cup MINUTE Tapioca
2 Tbs. butter
4 cups fresh  pineapple chunks
1 Tbs. firmly packed light brown sugar
1/2 tsp. ground  nutmeg
1/4 tsp. salt
1 tub (8 oz). COOL WHIP Whipped Topping,  thawed
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

DIRECTIONS:
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.

Great  Substitute:
Prepare as directed, using COOL WHIP LITE or COOL WHIP FREE Whipped Topping.

Great Substitute:
Prepare as directed, using pineapple juice or  pineapple-orange juice blend

© Copyright 2011 by canyon-news.com