Tapioca Salad Recipes

STRAWBERRY TAPIOCA SALAD

Steps:

• Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
• Chill until thickened.
• Fold in whipped topping & strawberries.
• Pour into a 9x12" dish & refrigerate until firm.
• Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
• It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.

RASPBERRY TAPIOCA SALAD

Steps:

• Bring water, sugar, and tapioca to a boil, stirring often until the tapioca is clear.
• Remove from heat and add the package of jello.
• Cool to set until consistency is like jelly.
• Add cool whip and frozen raspberries.
• Stir well and refrigerate.

ORANGE TAPIOCA SALAD

Steps:

• In saucepan, bring water to a boil.
• Combine dry ingredients in a small bowl and whisk into boiling water, stirring constantly.
• Return to boil and cook for 1 minute, stirring constantly.
• Remove from heat and let cool completely.
• Fold in vanilla, oranges, pineapple, and whipped topping.
• Transfer to a serving bowl.
• Cover and refrigerate for 2 hours or more until set.
• Serve.

ORANGE TAPIOCA SALAD

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.

TAPIOCA SALAD

Steps:

• Cook tapioca in water till thick.
• add dry jello.
• let cool and fold in cool whip.
• add oranges and set.

ORANGE TAPIOCA SALAD

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.

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.

ORANGE TAPIOCA SALAD

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.