Sunbeam Tapioca
Submitted by prettyeyez811
Light and fruity tapioca pudding made with pineapple juice, orange juice, mandarin oranges, and crushed pineapple. A low-fat, no-fuss chilled dessert that’s bright, tropical, and refreshing.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the kind of old-school dessert that deserves a comeback.
Instant tapioca gets cooked in a mix of pineapple and orange juice until thick and glossy, then folded with mandarin orange segments and crushed pineapple. Chilled until firm, every spoonful is cool, fruity, and surprisingly light.
It’s low-fat, needs zero fancy technique, and tastes like sunshine in a bowl. Bring it to a potluck and watch the older folks at the table light up with nostalgia.
Chef Tips
- Stir the tapioca constantly while it heats to prevent clumping and sticking.
- Drain the canned fruit thoroughly so the pudding sets firm instead of turning watery.
- Let it chill for at least 2 hours for the best texture. Overnight is even better.
Ingredients
Directions
Combine the instant tapioca, pineapple juice, and orange juice in a saucepan.
Cook and stir over medium heat until the mixture comes to a boil.
Remove from heat; add the lemon juice.
Cool, stirring occasionally.
Add the fruit and chill until firm.
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