TAPIOCA FRUIT PUDDING

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Tapioca Fruit Pudding image

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

3/4 cup pearl tapioca (not instant, large pearl works best)
1/3 cup sugar
2 tablespoons lemon juice
1 (6 ounce) can crushed pineapple (drained)
2 cups grapes, sliced in half
2 bananas, sliced
1/2 pint whipping cream

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

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