TROPICAL FRUIT PARFAIT
Steps:
- In a small bowl stir together yogurt, lime juice, and cayenne pepper; set aside.
- Spoon 1/4 of drained fruit into the bottom of 2 wine or parfait glasses. Add 1/4 of the banana. Spoon 1/4 cup yogurt mixture over fruit and top with 1/4 cup of granola. Repeat layers.
- Serve immediately garnished with a sprig of fresh mint.
TROPICAL BREAKFAST PARFAIT
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices. Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt. Top with diced pineapple then with another 1 1/2 tablespoons cereal.
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.
TROPICAL TAPIOCA PUDDING
When it comes to quick desserts, it's hard to top tapioca pudding. This one is made with tropical juice and sprinkled with toasted coconut.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Mix all ingredients except coconut in medium saucepan. Let stand 5 min.
- Bring to boil on medium heat, stirring constantly. Remove from heat.
- Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve topped with coconut.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
TROPICAL PARFAITS
When entertaining guests, Nancy Stock of Minonk, Illinois often adds sliced bananas to this layered pudding dessert. "It makes a beautiful presentation and is good for you, too," she notes.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Stir in coconut and lime zest if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture., Top with whipped cream. Sprinkle with the remaining almonds. Garnish with cherries.
Nutrition Facts :
TART TROPICAL PARFAIT
Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this simple formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb to make your own version.
Provided by thehungryscientist
Categories Everyday Cooking Special Collection Recipes New
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.6 g, Cholesterol 8.8 mg, Fat 13.3 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 74.2 mg, Sugar 27.9 g
TAPIOCA PASSION-FRUIT PARFAITS
This dessert invites you to uncover its secrets layer by layer. Passion fruits might be unfamiliar, but they're easy to use. We scoop out the pulp and edible seeds and spoon them over each parfait.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a medium saucepan over medium-low heat. Remove from heat, and add ginger. Cover, and let steep 30 minutes. Pour mixture through a fine sieve into a clean medium saucepan; discard ginger.
- Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small bowl, and let stand 2 minutes to soften. Whisk gelatin mixture and 1/4 cup sugar into coconut-milk mixture. Cook over medium heat, stirring, until sugar and gelatin have dissolved. Pour 1/2 cup panna cotta into each of six glasses. Refrigerate until firm, about 2 1/2 hours.
- Make gelee: Sprinkle remaining 3/4 teaspoon gelatin over passion-fruit juice in a small saucepan; let stand 2 minutes to soften. Whisk in 1 teaspoon sugar. Cook over medium-low heat, stirring, until gelatin and sugar have dissolved. Pour through a fine sieve into a glass measuring cup; let cool, about 10 minutes. Pour 3 tablespoons gelee into each glass. Refrigerate until firm, about 1 1/2 hours.
- Meanwhile, make tapioca: Tie cardamom, peppercorns, and bay leaf in a square of cheesecloth to make a bouquet garni. Bring whole milk and remaining cup coconut milk to a simmer in a medium saucepan over medium-low heat. Add bouquet garni, remaining 1/2 cup sugar, and the tapioca; bring to a simmer over medium heat, stirring. Continue to cook, stirring often, until tapioca pearls are tender, 35 to 40 minutes (consistency will be loose). Discard bouquet garni. Cover tapioca; let cool to room temperature, or refrigerate until ready to serve.
- Just before serving, if you prefer a thinner tapioca, stir in up to 1/2 cup milk. Divide tapioca among glasses over gelee. Halve passion fruits, and spoon pulp and seeds over each parfait.
TROPICAL TAPIOCA
Choose your favorite fruit to make this a delicious and cool dessert. Cooking time does not include 20 minute cooling time.
Provided by CaliforniaJan
Categories Dessert
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shake can of coconut milk well. Pour coconut milk into a 1-quart measure. Add whole milk to make 3 cups. Pour milk into a saucepan and add tapioca, sugar and egg. Stir gently just to combine, then let set 5 minutes.
- Over medium heat, bring tapioca mixture slowly to a full boil, stirring constantly with a rubber or wooden spatula. At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls, or lidded containers. Cool 20 minutes.
- Stir tapioca well in each container, then chill. Tapioca will thicken as it cools.
TROPICAL FRUIT PARFAIT
Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a small jar, layer fruit with yogurt. Top with toasted sliced almonds.
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- Make the tapioca - Rinse pearl tapioca thoroughly. Combine tapioca and water in a medium saucepan, and soak 30 minutes. In a medium prep bowl, whisk together ginger, coconut or nut milk, coconut milk, salt, egg yolks, and vanilla until smooth. Add the milk and egg mixture to the tapioca, and gradually heat. Cook at a low simmer for 10-15 minutes until thickened, stirring often. Add toasted coconut, and remove from heat to cool. Allow tapioca to cool to room temperature or chill.
- Prepare the fruit - While the tapioca cools, prepare the fruit. 1 to 1 ½ cups of small diced fruit (small dice) is great. Use your favorites or whatever is available. Sprinkle with the sea salt, zest, and squeeze lime juice over top. Toss to combine, and set aside.
- Make the mascarpone cream - To make mascarpone cream, add mascarpone to a small food processor. Add tropical puree(s), agave nectar, and salt. Pulse until creamy and smooth. Keep refrigerated until ready to assemble.
- To Serve - Spoon a layer of tapioca into a glass dish, add a generous spoonful of tropical fruit, another spoonful of tapioca. Top with a dollop of mascarpone cream. Garnish with fresh herbs (Thai basil or mint), and some freshly grated lime zest. Enjoy!
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