Baked Pineapple Tapioca Recipe
Ingredients
| Pineapple chunks | 1 20 Ounce | |
| Sugar | 1/2 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dash ground nutmeg Frozen whipped dessert topping, thawed | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
In a bowl combine undrained pineapple, sugar, tapioca, lemon juice, salt, nutmeg, and 3/4 cup hot water.
Let stand 10 minutes.
Pour into a 1-quart casserole.
Bake, uncovered, at 325° till tapioca granules are clear and pudding is thick, 40 to 50 minutes; stir occasionally.
Cool slightly.
Let stand 10 minutes.
Pour into a 1-quart casserole.
Bake, uncovered, at 325° till tapioca granules are clear and pudding is thick, 40 to 50 minutes; stir occasionally.
Cool slightly.
Chef
