Orange Tapioca Pudding Recipes

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ORANGE TAPIOCA PUDDING



Orange Tapioca Pudding image

Provided by Ruth Cousineau

Categories     Liqueur     Milk/Cream     Mixer     Fruit     Dessert     Vegetarian     Orange     Chill     Tapioca     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 navel oranges
2 tablespoons orange liqueur such as Grand Marnier or Cointreau
1/3 cup plus 3 tablespoons sugar, divided
1/3 cup tapioca pearls (preferably 1/8 inch; not quick-cooking)
3 cups whole milk
2 large eggs, separated
1/2 cup chilled heavy cream

Steps:

  • Finely grate enough orange zest to measure 1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.
  • While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
  • Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).
  • Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.
  • Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
  • Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.

ORANGE TAPIOCA PUDDING SALAD RECIPE - (4.3/5)



Orange Tapioca Pudding Salad Recipe - (4.3/5) image

Provided by á-46330

Number Of Ingredients 5

1/2 RECIPE FOR US
2 small pkgs. of vanilla tapioca pudding mix
1 small pkg. orange jello
2 small cans mandarin oranges, drained
8 oz. Cool Whip

Steps:

  • Mix jello and pudding mix with 3 1/2 cups of water in pad on stove. Bring to a boil while stirring. Cool completely. Mix in oranges and Cool Whip. Chill to set.

ORANGE TAPIOCA SALAD



Orange Tapioca Salad image

Fresh, fruity flavor makes this pretty salad popular with all ages. Our whole family really digs into its fluffy goodness. I can put it together in the morning or even the night before and pop it in the fridge until suppertime. -Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 12-14 servings.

Number Of Ingredients 7

3 cups water
1 package (3 ounces) orange gelatin
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) tapioca pudding mix
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.

Nutrition Facts :

ORANGE TAPIOCA SALAD



Orange Tapioca Salad image

Orange cream flavored gelatin salad with pineapple and mandarin oranges. A family favorite in the summer.

Provided by SILKYMAMMA

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h50m

Yield 8

Number Of Ingredients 7

3 cups water
1 (3 ounce) package orange flavored Jell-O® mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant tapioca pudding mix
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub frozen whipped topping, thawed

Steps:

  • Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.4 g, Fat 7.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 266.8 mg, Sugar 39.6 g

ORANGE TAPIOCA PUDDING



Orange Tapioca Pudding image

I like this recipe from wailana yoga because it is simple, quick, tasty, and vegetarian (what's not to love?" Enjoy!

Provided by falling.star291

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 orange, zest of, finely grated
1 lemon, zest of, finely grated
1 orange
6 cups milk
1 cup quick-cooking tapioca
1 cup raw sugar
1/2 vanilla bean, split, seeds scraped and set aside*
1/4 teaspoon salt
1/2-3/4 cup whipping cream
1 tablespoon cornstarch

Steps:

  • Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
  • In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
  • To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
  • Serves 6.
  • *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.

Nutrition Facts : Calories 546, Fat 16.3, SaturatedFat 10.1, Cholesterol 61.3, Sodium 453.4, Carbohydrate 94.3, Fiber 0.6, Sugar 66.5, Protein 8.7

ORANGE TAPIOCA



Orange Tapioca image

Make a match made in heaven when orange cream meets tapioca in this Orange Tapioca. See why this Orange Tapioca is as fun to eat as it is to make.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 6 servings.

Number Of Ingredients 6

1/4 cup MINUTE Tapioca
1/2 cup sugar
1-1/2 cups water
1 tsp. grated orange zest
1 cup orange juice
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Mix tapioca, sugar and water in medium saucepan. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in orange zest and juice.
  • Pour into medium bowl. Place plastic wrap directly on surface of tapioca.
  • Refrigerate 1 hour or until cooled. (Tapioca thickens as it cools.) Gently stir in whipped topping. Spoon into 6 dessert dishes. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ORANGE-TAPIOCA DESSERT



Orange-Tapioca Dessert image

My grandchildren, and the adults as well, sure like this. It's easy to make and makes a pretty presentation. Prep time includes refrigeration time.

Provided by Carol in Oregon 2

Categories     Dessert

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups water
1 (3 ounce) package orange gelatin
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (3 ounce) package instant tapioca pudding mix
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1/2 cup coconut
1 (8 ounce) carton frozen whipped topping, thawed

Steps:

  • Bring water to boil in a large saucepan.
  • Whisk in the gelatin and pudding mixes.
  • Return to boil, stirring constantly; boil for 1 minute.
  • Remove from heat and cool completely.
  • Fold in oranges,pineapple, coconut and whipped topping.
  • Spoon into serving dish or individual dessert dishes.
  • Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 296.2, Fat 10.9, SaturatedFat 9.3, Sodium 285.9, Carbohydrate 50.2, Fiber 2.1, Sugar 43.9, Protein 2.1

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