Recipes | Fruits From Chile
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  • 3 cups whole milk, divided
  • 1/2 cup quick-cooking tapioca
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 6 navel oranges, peeled, and segmented
  • 6 kiwifruit, peeled, quartered, and sliced
  • Orange segments, for garnish


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 kiwifruit on top. Garnish with an orange section. Cover and refrigerate; serve chilled.

Serves 6