1 pkg (4-servings size) vanilla tapioca pudding mix
1 small can sliced pineapple
2 tbsp butter
1/3 cup brown sugar, firmy packed
1/4 cup flaked coconut
Prepare the pudding mix according to the package directions. Set aside to cool for 15 minutes. Stir the pudding well and then spoon evenly into 4 dessert dishes. Chill.
Drain the pineapple well, reserving 1/3 cup juice. Cut the pineapple slices in half.
Melt the butter in a skillet and add the brown sugar, stirring until softened. Gradually add the reserved pineapple juice while stirring constantly. Add the pineapple and the coconut and bring mixture to a boil. Reduce the heat and just simmer for 4 minutes. Serve the pineapple warm over the pudding.
1 small can sliced pineapple
2 tbsp butter
1/3 cup brown sugar, firmy packed
1/4 cup flaked coconut
Prepare the pudding mix according to the package directions. Set aside to cool for 15 minutes. Stir the pudding well and then spoon evenly into 4 dessert dishes. Chill.
Drain the pineapple well, reserving 1/3 cup juice. Cut the pineapple slices in half.
Melt the butter in a skillet and add the brown sugar, stirring until softened. Gradually add the reserved pineapple juice while stirring constantly. Add the pineapple and the coconut and bring mixture to a boil. Reduce the heat and just simmer for 4 minutes. Serve the pineapple warm over the pudding.
Yield: 4 servings
I do not have a picture of this recipe, just a file photo of a Hawaiian dessert display.
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