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Pineapple Tapioca

  • 1 quart water
  • 1 cup pearl tapioca
  • 1 cup sugar
  • 4 eggs
  • juice 1/2 lemon
  • 1 small can shredded pineapple
When water boils, stir in quickly the tapioca and sugar. Cook until thick and clear. Add pineapple, pour it over the whites of eggs, beaten until stiff, and add lemon juice. Serve with a custard sauce made with the yolks of eggs.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min
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