Chilean Orange Kiwi Tapioca Parfait

6 servings

Chilean Orange Kiwi Tapioca Parfait

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Ingredients

• 3 cups (750 mL) whole milk, divided
• ½ cup (125 mL) quick-cooking tapioca
• ½ cup (125 mL) white sugar
• ¼ tsp (1 mL) salt
• ½ tbsp (7.5) cornstarch
• ½ tsp (2.5 mL) vanilla extract
• 6 navel oranges, peeled, and segmented
• 6 kiwis, peeled, quartered, and sliced
• Orange segments, for garnish

Instructions

1. Stir together 2¾ 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.
2. Mix ¼ 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.
3. Remove from heat and pour tapioca pudding into a deep metal bowl. Stir every few minutes until it cools, about 10 minutes.
4. 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 anorange section. Cover and refrigerate; serve chilled.