Tapioca Fruit Salad

"Homemade tapioca pudding topped off with fresh pineapple, strawberries, mangoes, blueberries and blackberries. I haven't had a chance to try this yet, but wanted to put it here for safekeeping. This recipe is from Favorite Brand Name Sunday Suppers cookbook. Time does not include chill time."
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Ready In:




  • 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.

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  1. Absolutely delicious! I barely got a taste. ;) The fruit salad is huge. I wonder if regular tapioca might be better than quick? I'm testing that now & am waiting to see...regular is way more time intensive. I have plenty of fruit left for a second batch of pudding. A lovely combo of flavors. The tapioca is delicious. I'll post back when I know if regular tapioca is worth the effort. Made for Aussie Swap 6/12. eta: The long cooking tapioca is NOT significantly better than quick especially considering cooking time. Happy eating!


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