Piña Colada Tapioca Pudding
Serving Size / Yield
- 1 pkg Berry Blue Jello, prepared according to package directions
- 1/3 C Small Pearl Tapioca
- 2 ½ C Coconut Milk
- 1 Egg Yolk
- 1/3 C Granulated Sugar
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- Coconut, shredded for garnish
Begin this recipe for piña colada tapioca pudding by making your jello according to package directions. Once finished, pour into small glasses, about a quarter of the way full. Let set according to package directions and then continue to the next step.
Make your tapioca by soaking the tapioca in the coconut milk in a medium saucepan for 30 minutes. Once finished soaking, whisk in the egg yolk, sugar, and salt. Heat the pan over medium heat until the mixture comes to a simmer. Reduce the heat to the lowest setting and let cook until thickened, about 15 minutes, while stirring frequently.
Remove the pot from the heat and stir in your vanilla extract. Allow the pudding to cool almost completely before spooning it into your jello cups. Refrigerate overnight and then serve with coconut on the rim of your glasses.