Hawaiian Tapioca with Custard Cream
Hawaiian Tapioca With Custard Cream is an moderately easy dinner. Made with 2 c. fruit juicy red hawaiian punch or grape juice, 1/2 c. sugar, 1/3 c. quick-cooking tapioca, 1/2 tsp. salt and 1 c. burgundy wine, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.
π· Perfect Pairings
Complete your meal with these
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