Let me start off with a surprising truth for y’all. Until today I had never tried Tapioca. {Gasp!} I know, I know and I call myself a foodie, right? My husband is a fan and so is my Dad and I enjoy similar puddings like rice pudding but I had never really been interested in tasting Tapioca. But since today is National Tapioca Pudding Day I figured today was as good as any to give it a try and I purchased a container of Kozy Shack’s® Tapioca Pudding.
And you know what? It is delicious. Yummy in my tummy.
Oh, sweet Tapioca where have you been all my life?!
Tapioca is smooth and creamy and cool and sweet all in one. Seriously the perfect summer treat! I could eat the whole container just as it is but I decided to jazz it up and make a simple Tropical Tapioca and Fruit Parfait for dessert tonight.
You start with a couple generous scoops of tapioca, add caramelized pineapple, fresh mango, toasted coconut, and crushed macadamia nuts. How refreshing and tasty does that sound?
I am lovin’ this summer treat and I know I will make many more Tapioca Parfaits this summer! We are so blessed to have Ashton home and I treasure every moment with my two sweet girls and hubby!
Remember life is short- eat dessert first!
Kozy Shack® is hosting the Summer of Pudding – a three- month celebration dedicated to enjoying the simple moments in life and making moments even more delicious with Kozy Shack® Pudding.
Find out more at Facebook.com/KozyShack and share your summer memories and ideas with the hashtag #SummerofPudding #KozyShack on Instagram and Twitter.
Be sure to enter Kozy Shack’s® fun giveaways too!
Be sure to enter Kozy Shack’s® fun giveaways too!
Ingredients:
Makes 2 servings
- 1 cup Kozy Shack® Tapioca Pudding
- 2 tbsp shredded sweetened coconut
- 1/2 mango, peeled and diced
- 1 8oz can pineapple chunks, drained
- 2 tbsp macadamia nuts, crushed
- 1 tbsp butter
- 1 tbsp brown sugar
Directions:
- Heat a small skillet over medium and add coconut.
- Lightly toast, stirring often until golden, about 2-3 minutes.
- Remove coconut to a bowl and add butter and brown sugar to the skillet.
- Let it start to melt and add drained pineapple.
- Caramelize pineapple until bubbly, about 5 minutes. Remove from heat.
- Add macadamia nuts to a food processor and pulse until small and crushed.
- To assemble parfaits: add about 1/2 cup of chilled tapioca to each dish {I used 2 scoops per bowl with my ice cream scoop}.
- Top with fruit- mix mango and pineapple or just do one.
- Now add toasted coconut and macadamia nuts.
- Serve immediately and enjoy!
Heat a small skillet over medium and add coconut.
Lightly toast, stirring often until golden, about 2-3 minutes.
Remove coconut to a bowl.
Add butter and brown sugar to the skillet.
Let it start to melt and add drained pineapple.
Caramelize pineapple until bubbly, about 5 minutes. Remove from heat.
Add macadamia nuts to a food processor and pulse until small and crushed.
To assemble parfaits: add about 1/2 cup of chilled tapioca to each dish
{I used 2 scoops per bowl with my ice cream scoop}.
Top with fruit- mix mango and pineapple or just do one.
Enjoy your cool tropical summer treat and don’t forget to share your Summer of Pudding recipe creations by tagging #SummerofPudding #KozyShack .
Visit the Kozy Shack® website here for more info!
Also find them on Facebook and Instagram.
Be sure to visit Facebook.com/KozyShack to enter their Summer of Pudding giveaways!
Many thanks to Kozy Shack® Enterprises, LLC for sponsoring today’s story and encouraging me to try Kozy Shack® Pudding!
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