Gooey pineapple

Gooey Desserts: The Joy of Decadence, Elaine Corn, 1994 California

Five Minutes and Counting

Makes 6 servings

1 cup whatever fruit you have on hand – strawberries, peaches, or pineapple; 3 cups low-fat sour cream; 1 tblsp pure vanilla extract; 2 teaspoons cinnamon; brown sugar, about ¾ cup

Line 6 ramekins or a baking dish with the fruit. Mix sour cream with vanilla and cinnamon. Spoon over fruit. Sprinkle with brown sugar. Chill until serving, then run under broiler until sugar is mostly melted. Serve immediately.

Tropical Tapioca

1X 3 ½ oz can coconut milk, well shake; 2 ½ cups whole milk, approx.; 3 tblspn quick-cooking tapioca; 1/3 cup sugar; 1 egg, lightly beaten; extras: sliced strawberries, drained; pineapple bits; banana slices; shredded coconut; raisins

Pour coconut milk into a jug. Add whole milk to make 3 cups.

Pour milk into a saucepan and add tapioca, sugar, and egg. Stir gently just to combine, then let sit 5 minutes.

Over medium heat, bring tapioca mixture to a full boil, stirring constantly with a rubber or wooden spatula.

At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls or lidded containers. Cool 20 minutes. 

Stir tapioca well in each container, then chill. Tapioca will thicken as it cools. Makes 4 or 5 servings.

“Adding pineapple and shredded coconut can make Piña Colada Tapioca. “