Baked Tapioca Fruit Salad Recipes

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 CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
• In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
• Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
• Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool.
• In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
• For assembly:
• With a serrated knife, cut cake layers in half horizontally; set aside.
• Fill pastry bag or zip-top bag with a third of the frosting; set aside.
• Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting.
• Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
• Combine all ingredients in saucepan.
• Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.

FRUITY TAPIOCA

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.

ORANGE TAPIOCA SALAD

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.

FISH EYE SALAD (TAPIOCA FRUIT SALAD)

Steps:

• Soak tapioca and water over night,drain Add milk and salt and cook until transparent.
• Add sugar, and cool.
• Add fruit cocktail.
• Fold in whipped cream.
• Chill.

HOLIDAY INN TAPIOCA FRUIT SALAD RECIPE - (4.3/5)

Steps:

• Cook pudding with milk. Cool. Prepare dream whip according to directions if using that. Stir together pineapple, oranges, and marshmallows. Fold in whipped topping and pudding.

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.

FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE

Steps:

• Heat oven to 300 degrees
• In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
• In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
• Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.