Fish Eye Salad Tapioca Fruit Salad Recipes

FISH EYE SALAD (TAPIOCA FRUIT SALAD)

Steps:

• Soak tapioca and water over night,drain Add milk and salt and cook until transparent.
• Add sugar, and cool.
• Add fruit cocktail.
• Fold in whipped cream.
• Chill.

FROG EYE SALAD

Steps:

• In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
• Cook over moderate heat, stirring constantly until thickened.
• Add lemon juice.
• Set aside and cool.
• cook Acini Di Pepe according to package directions.
• Combine cooked mixture with Acini Di Pepe.
• Cover; place in refrigerator until chilled.
• Combine remaining ingredients, stir lightly.
• Chill at least 1 hour before serving.

TAPIOCA FRUIT SALAD

Steps:

• 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.

FISH-EYE SALAD OR ITALIAN FRUIT SALAD

Steps:

• Cook, and drain pasta per package instructions.
• Mix pudding mix, oranges, and pineapple.
• Mix in pasta and Cool Whip.
• Chill at least 1 hour.