Tropical Tapioca Parfaits Recipes

TROPICAL PARFAITS

Steps:

• In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Stir in coconut and lime zest if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture., Top with whipped cream. Sprinkle with the remaining almonds. Garnish with cherries.

TROPICAL LIME PARFAITS

Steps:

• For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine.
• For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy.
• Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest.

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.