BAKED PINEAPPLE WITH TAPIOCA
This is a great side dish. It is especially good with pork or ham, but we have had it with many different meals!
Provided by Kathy Bezemes Walstrom
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 27.6 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 35.7 mg, Sugar 24.9 g
FRESH PINEAPPLE TAPIOCA
Q: What's better than pretty pineapple and orange pieces suspended in sweet, bubbly JELL-O? A: That same dessert, but made into a Healthy Living recipe.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 1 g
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 FRUIT PUDDING
This recipe is a family favorite. It always gets eaten really quickly, and it doesn't seem to matter if the recipe is doubled or even tripled. It takes some planning ahead and effort, but it is well worth it. Preparation time does not include soaking or cooling in refrigerator.
Provided by Hwin5168
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak tapioca overnight in enough water to cover.
- Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
- Add sugar; stir until dissolved.
- Remove from heat. Add lemon juice.
- Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
- Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
- Whip the cream and fold in whipped cream and bananas just before serving.
Nutrition Facts : Calories 337.9, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.1, Carbohydrate 52.6, Fiber 1.9, Sugar 29.1, Protein 1.8
COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME
Provided by Joanne Chang
Categories Milk/Cream Dessert Vegetarian Kid-Friendly Low/No Sugar Coconut Mango Spring Summer Healthy Apple Juice Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4 or 5
Number Of Ingredients 10
Steps:
- 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
- 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
- 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
- 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
- 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.
APPLE TAPIOCA PUDDING
This dessert recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia".
Provided by Lennie
Categories Dessert
Time 1h45m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
- Note that minute tapioca requires no soaking.
- Cook in double boiler until transparent.
- Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
- Pour over the tapioca and bake in a moderate oven till apples are soft.
- Serve with sugar and cream or a custard sauce.
- Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
TAPIOCA-PINEAPPLE PUDDING
Number Of Ingredients 10
Steps:
- Scald milk. Add tapioca and cook stirring until transparent. Beat eggs slightly stir in eggs, sugar and salt. Cook until mixture coats spoon remove from heat. Add pineapple, lemon juice and vanilla. Beat egg whites and sugar until fluffy fold into pudding.
Nutrition Facts : Nutritional Facts Serves
TAPIOCA PUDDING
The best thing about this creamy, old-fashioned pudding is that it's made the night before. That's a real plus when cooking for a crowd.-Bernice Hartje, Cavalier, North Dakota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 50-60 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight.
Nutrition Facts :
COCONUT TAPIOCA PUDDING
Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 8
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.
PINEAPPLE PUDDING
"My husband and I have cut down considerably on fat and sugar, so I'm always on the lookout for dessert recipes like this one," says Ruth Vauthrin of Costa Mesa, California. With only four ingredients, the pudding is quick to prepare, too.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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