Fresh Pineapple Tapioca

• 2-1/2 cups pineapple-orange-banana juice blend
• 1/4 cup MINUTE Tapioca
• 2 Tbsp. butter
• 4 cups fresh pineapple chunks
• 1 Tbsp. firmly packed light brown sugar
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Mix juice and tapioca in medium bowl.
2. Let stand 5 minutes.
3. Meanwhile, melt butter in large saucepan on medium heat.
4. Add pineapple, brown sugar, nutmeg and salt; mix well.
5. Cook 5 minutes, stirring frequently.
6. Add tapioca mixture; stir.
7. Bring to a full boil , stirring constantly.
8. Remove from heat.
9. Cool 20 minutes.
10. Transfer to serving bowl.
11. Cover and refrigerate several hours or until chilled.
12. Spread whipped topping over pudding just before serving; sprinkle with coconut.

pineapple, tapioca, butter, fresh pineapple, brown sugar, ground nutmeg, salt, s angel

Taken from www.kraftrecipes.com/recipes/fresh-pineapple-tapioca-63542.aspx (may not work)