TAPIOCA PUDDING
This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Nutrition Facts : Calories 405 kcal, Carbohydrate 53 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 285 mg, Sugar 36 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
ORANGE TAPIOCA PUDDING
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
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 SALAD
My mother-in-law made this the last time we visited. I HAD to have the recipe. This is SO good! It tastes just like a half and half bar!!! (YAY! Yummy, yummy, yummy! One of my fave flavors. Can you tell??!?!! LOL) It is so yummy I thought I would share it with all of you. Enjoy! Note: I tried adding mini marshmallows to...
Provided by Christine Whisenhunt
Categories Other Desserts
Number Of Ingredients 7
Steps:
- 1. In a saucepan, bring water to a boil.
- 2. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute.
- 3. Remove from heat and cool completely.
- 4. Fold in oranges, pineapple and whipped topping.
- 5. Spoon into a serving bowl, cover and refrigerate for at least 2 hours.
ORANGE TAPIOCA SALAD
Make and share this Orange Tapioca Salad recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and jello with water and microwave 8 minutes on"High", stir every 2 minutes.
- Remove and chill until almost set.
- Add oranges and Cool Whip; mix.
- Chill until set.
Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 4.1, Sodium 232.2, Carbohydrate 48.6, Fiber 0.1, Sugar 38.2, Protein 1.4
ORANGE TAPIOCA SALAD
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
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 SALAD
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
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 DESSERT
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
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
ORANGE TAPIOCA DELIGHT
I got this recipe from my Niece who brought it to our Mother's Day dinner and made such a hit with it. It is not a new recipe, but it deserves more exposure. I think it is just Yummy. Hope you like it
Provided by Pam Ellingson
Categories Other Salads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix Water and Tapioca mix in saucepan and cook til thickened.
- 2. Stir in the Orange jello til dissolved.
- 3. Stir in oranges and pineapple and let cool slightly.
- 4. Fold in the Cool Whip and pour into 7x11 glass casserole or mold.
- 5. Refrigerate at least four hours or preferably overnight.
ORANGE TAPIOCA PUDDING
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
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 FLUFF JELLO SALAD RECIPE
Steps:
- Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours).
- Beat until creamy.
- Fold in whipped cream, marshmallows, and fruit. Scrape the sides of the bowl to get all the fluff mixture together. Chill about an hour before serving.
Nutrition Facts : Calories 282 kcal, Carbohydrate 64 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 213 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving
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