Chilean Orange Kiwi Tapioca Parfait

Time & Servings
6 servings
  • 3 cups whole milk, divided 3653
    Neilson 3.25% Homo Milk 1L
    $2.88 • Ea
  • 1/2 cup quick-cooking tapioca 3654
  • 1/2 cup white sugar 3655
  • 1/4 teaspoon salt 3656
  • 1/2 tablespoon cornstarch 3657
    Great Value Corn Starch 500G
    $2.14 • Ea
  • 1/2 teaspoon vanilla extract 3658
    Great Value Pure Vanilla Extract 125ML
    $12.93 • Ea
  • 6 navel oranges, peeled, and segmented 3659
    Oranges Seedless 1.82KG
    $6.45 • Ea
  • 6 kiwis, peeled, quartered, and sliced 3660
    Kiwis 600G
    $4.29 • Ea
  • Orange segments, for garnish 3661

Stir together 2. cups of the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly, scraping the bottom and sides to prevent from sticking. Reduce heat to low; cook and stir for 5 minutes longer. Mix 1/4 cup of the reserved cold milk with the cornstarch and add to hot milk mixture. Continue cooking and stirring for 5 minutes or until the mixture thickens.

Remove from heat and pour tapioca pudding into a deep metal bowl. Stir every few minutes until it cools, about 10 minutes.

Once the tapioca pudding is cool. Assemble parfaits in 8-ounce glasses in the following order: orange segments at the bottom, tapioca pudding in the middle and kiwi on top. Garnish with an orange section. Cover and refrigerate; serve chilled.