Tapioca Pudding Parfaits
- 2 1/2 cups milk
- 1/2 cup fresh orange juice
- 1/2 cup sugar
- 1/3 cup quick-cooking tapioca
- 2 large eggs, lightly beaten
- 1 teaspoon grated orange zest
- Pinch salt
- 1 teaspoon pure vanilla extract
- 8 lady fingers, torn into pieces
- 1/4 cup orange liqueur
- 1/4 cup unsweetened cocoa powder
- 2 mandarin oranges, segmented
- 1/2 cup sweetened coconut flakes, lightly toasted
- Sweetened whipped cream, for garnish
- Cookies, as garnish
- In a large saucepan, combine the milk, orange juice, sugar, tapioca, eggs, zest, and salt, and whisk until well blended.
- Let sit for 5 minutes.
- Bring to a boil over medium heat, stirring constantly.
- Lower the heat and cook, stirring, until thick, 3 to 5 minutes.
- Remove from the heat, add the vanilla, and let cool slightly.
- In the bottom of 6 tall parfait glasses, divide the lady finger pieces.
- Sprinkle each with about 2 teaspoons of the orange liqueur and sprinkle with a light dusting of the cocoa powder.
- Layer with a spoonful of the tapioca pudding, cocoa, orange segments, and coconut, and repeat, ending with coconut on top.
- Top each portion with sweetened whipped cream.
- Cover with plastic wrap and place in the refrigerator until well chilled, 2 to 3 hours.
- Serve each parfait with a cookie, as desired.
milk, orange juice, sugar, tapioca, eggs, orange zest, salt, vanilla, fingers, orange liqueur, cocoa, oranges, coconut flakes, whipped cream, cookies
Taken from www.foodnetwork.com/recipes/emeril-lagasse/tapioca-pudding-parfaits-recipe.html (may not work)