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.
What You Need
Original recipe yields 5 servings
2 cups pineapple-orange-banana juice blend
1/2 cup dried mixed fruit, chopped
1/4 cup sugar
3 Tbsp. MINUTE Tapioca
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
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.
Omit dried fruit. Drain 1 can (15.25 oz.) tropical fruit in light syrup. Stir into cooled pudding just before serving.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
This creamy pudding is equally delicious whether served warm or chilled.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.