Tapioca Pudding Parfaits Recipes

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

STRAWBERRY TAPIOCA PARFAITS

Steps:

• In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
• Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
• Let stand 10 minutes to cool and slightly thicken.
• In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
• Refrigerate until serving.

STRAWBERRY TAPIOCA PUDDING PARFAITS

Steps:

• Beat egg and milk in medium saucepan with wire whisk until well blended. Add tapioca and sugar; mix well. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. (Pudding will thicken as it cools.) Remove from heat. Stir in vanilla. Pour into medium bowl. Place piece of plastic wrap directly on surface of pudding.
• Refrigerate 1 hour or until cooled. Gently stir in whipped topping. Layer tapioca mixture alternately with the strawberries in eight parfait glasses. Serve immediately. Or, cover and refrigerate until ready to serve.

TAPIOCA PUDDING PARFAITS

Steps:

• Fill a large bowl with ice water and set aside.
• Mix the sugar, tapioca, milk and egg yolks together in a medium saucepan.
• Cook on medium-high heat, stirring constantly, until mixture comes to a full boil.
• Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath.
• Chill for at least 1 hour or until pudding cools completely.
• To prepare the parfaits: place 3 tablespoons tapioca in a small parfait glass.
• Spread one tablespoon of sauce or preserves over the tapioca.
• Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves.
• Finish with a final layer of 2 tablespoons tapioca.
• Repeat with 5 more parfait dishes and garnish with nuts, candies, chocolate pieces, or a sprinkle of cinnamon, if desired.

TROPICAL TAPIOCA PARFAITS

Steps:

• 1. Have five (8 oz.) stemmed glasses ready.
• 2. Put pudding into medium bowl. Stir in reserved pineapple juice, then the coconut.
• 3. Spoon about 1/3 of the pudding mixture into the glasses. Top each with a heaping Tbsp. of pineapple. Repeat layers once. Top with remaining pudding mixture and pineapple.
• 4. Serve immediately, or cover and refrigerate up to 3 days. Garnish with shredded coconut and mint sprigs, if desired.