You know those recipes your mom used to make from what she pulled last-minute from the pantry? Nothing gourmet about them, but a few became family favorites? Well, this is one of those. It’s REALLY easy, comforting, chill and yummy, works well as a dessert, side dish for a brunch, or afterschool treat. And with a little imagination, you can embellish this to suit your tastes by changing up the fruit and fruit juices you use. We have several kids who love mandarin oranges and bananas, so that’s what goes in to ours, plus pineapple tidbits, and a little unsweetened coconut flakes on top as the garnish. You’ll want to make this with mandarins and pineapple that are canned with 100% fruit juice–not the syrup. But the tapioca gelee can be made with any fresh fruit juice! I’ll be curious to hear about your adaptations. I’m already thinking of doing a peach-juice-tapioca gelee with fresh stone fruits, or a currant-juice-tapioca gelee with fresh blackberries….
- 1 lb jar mandarin oranges in 100% fruit juice
- 1 lb 4 oz can pineapple tidbits in 100% pineapple juice
- 1/4 cup minute tapioca
- Optional: 1 Tbsp turbinado sugar
- 5 perfectly ripe bananas, peeled and cut into chunks
- Unsweetened coconut flakes for garnish
- Drain the canned fruits, capturing the fruit juice to make 2 cups juice. Set fruit aside in a large bowl.
- Place the juice and tapioca in a cooking pot. Soak tapioca for 10 minutes.
- Heat the juice and tapioca to a rolling boil. Stir occasionally until tapioca is clear, about 7 minutes.
- Remove from heat. Note: The cooked fruit juice gelee will not be too sweet. If you prefer a sweeter taste, stir 1 Tbsp. turbinado sugar to the hot fruit-juice gelee.
- Slice the bananas into the reserved fruit. Pour the tapioca fruit-juice gelee over the fruit and mix to combine.
- Chill thoroughly.
- Serve with a sprinkling of unsweetened coconut flakes for garnish.
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