CARIBBEAN CUSTARD

CARIBBEAN CUSTARD

A lemon, vanilla tapioca pudding with pineapple, banana, coconut and maraschino cherries. Sprinkled with nutmeg!

Serves 9

2.9 oz. pkg. lemon flavored Cook & Serve Pudding & Pie Filling by Jello (Jello brand is gluten-free)

3 oz. pkg. vanilla flavored Cook & Serve Pudding & Pie filling by Jello

1/3 c. plus 1/4 c. sugar

3 T. cornstarch

3 T. Minute Tapioca (is gluten-free)

light dash salt

1 t. vanilla extract

4 c.  fat-free non-dairy creamer

8 oz. can pineapple chunks, including liquid

1/2 c. sweetened flaked coconut (Baker’s brand is gluten-free)

1 lg. banana, sliced into thin rounds

10 maraschino cherries, cut in half (maraschino cherries are gluten-free)

nutmeg

Combine first 6 ingredients in large saucepan. Stir well.

Add vanilla and non-dairy creamer, and stir till dry ingredients dissolve.

Cook over medium heat, stirring continuously, till thickened. Boil for 1 minute, then remove from heat.

Add pineapple including liquid, coconut, banana and cherries. Stir well, then spoon into dessert cups.

Sprinkle each with nutmeg, then refrigerate till completely chilled, preferably overnight.

Notes: A rich, creamy, fruity delight. No one will believe it’s fat-free, except for the coconut!

If you prefer, refrigerate custard in a covered plastic container, then when ready to serve, spoon up into dessert cups, then sprinkle with nutmeg.

This is a good dessert to make 1-2 days in advance when you’re planning a meal for company.