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CLINTON KELLY Tapioca Pudding Parfait

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ingredients
TAPIOCA PUDDING PARFAIT
3/4 cup small pearl tapioca
2 cups milk
2 cups heavy cream
1 fresh vanilla bean (split, scraped)
1/2 cup sugar
1/4 teaspoon Kosher salt
3/4 cup pineapple (peeled, diced)
3/4 cup dried papaya (small diced)
3/4 cup sweetened shredded coconut (toasted)
3/4 cup whipped cream

directions
In a medium saucepan, add the tapioca pearls and just enough cold water to cover. Soak for 10 minutes. Do not drain the remaining water once the pearls have been soaked.
After the pearls have soaked, in the same saucepan over medium heat, add the milk, heavy cream, vanilla bean, sugar and salt. Mix to combine. Bring milk mixture to a simmer. Cook 12-15 minutes, or until thickened. Cool slightly before assembly.
To assemble: In a small parfait glass, add a 1/4 cup of tapioca pudding to the bottom of each glass. Next 1 tablespoon each of pineapple, papaya, coconut and whipped cream. Repeat layers 2 more times ending with pineapple, papaya, coconut and whipped cream. Chill for a minimum of 2 hours before serving.
Tip: Can be made the day before serving.

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