Pineapple-Coconut Tapioca Recipe - Small pearl tapioca combined with coconut milk and fresh pineapple makes a simple tropics-inspired treat. The key to success is using small pearl tapioca, not instant or minute tapioca. Fresh mango or papaya works equally well as a substitute for the fresh pineapple.

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Basic Recipe: 4 ounces of chocolate (I used semi-sweet) 8 tablespoons butter 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt (optional) 1/2 cup tapioca flour MELT Chocolate and Butter together, over stove or in Microwave COMBINE Sugar and eggs in bowl, Mix til silky, adding vanilla MIX Chocolate into sugar mixture Add Flour and mix well Preheat oven to 400 degrees Farenheit Pour into Prepared Pan, put into preheated oven. Bake for 25 minutes, until toothpick inserted comes out clean

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Need an energy boost? You'll love this guilt-free 40 calorie Matcha Green Tea Latte recipe! It provides long-lasting energy, takes less than 5 minutes to make, and has no dairy, soy, or refined sugar!

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Quick Teriyaki Chicken Rice Bowls recipe - better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation! Sweet, garlicky chicken served with rice and steamed broccoli comes together in just 20 minutes.

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Rhubarb and Tapioca Week 33

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Good Housekeeping magazine, October 1949 General Foods' Minute Tapioca, with Peppermint Tapioca Cream with Chocolate Sauce Recipe

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