Tapioca Pudding Parfaits

Recipe Ingredients

2 1/2 cups	592ml	Milk
1/2 cup	118ml	Fresh orange juice
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	78ml	Quick-cooking tapioca
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1 teaspoon	5ml	Grated orange zest
1		Salt
1 teaspoon	5ml	Pure vanilla extract
8		Lady fingers - torn into pieces
1/4 cup	59ml	Orange liqueur
1/4 cup	27g / 1oz	Unsweetened cocoa powder
2		Mandarin oranges - segmented
1/2 cup	46g / 1.6oz	Sweetened coconut flakes - lightly toasted
		Sweetened whipped cream - for garnish
		Cookies - as garnish

Recipe Instructions

In a large saucepan, combine the milk, orange juice, sugar, tapioca, eggs, zest, and salt, and whisk until well blended. Let sit for 5 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and cook, stirring, until thick, 3 to 5 minutes. Remove from the heat, add the vanilla, and let cool slightly.

In the bottom of 6 tall parfait glasses, divide the lady finger pieces. Sprinkle each with about 2 teaspoons of the orange liqueur and sprinkle with a light dusting of the cocoa powder. Layer with a spoonful of the tapioca pudding, cocoa, orange segments, and coconut, and repeat, ending with coconut on top. Top each portion with sweetened whipped cream. Cover with plastic wrap and place in the refrigerator until well chilled, 2 to 3 hours.

Serve each parfait with a cookie, as desired.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E72) - from the TV FOOD NETWORK

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