Fresh Pineapple Tapioca

Ingredients

• 1 Tbsp firmly brown sugar light packed
• 2 Tbsp butter 
• 1 cup baker's angel flake coconut toasted
• 0.5 tsp ground nutmeg 
• 0.3 cup minute tapioca 
• 2.5 cups pineapple-orange-banana juice blend 
• 4 cups pineapple chunks fresh
• 0.3 tsp salt 
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• sauce pan

Directions

1. Mix juice and tapioca in medium bowl.
2. Let stand 5 minutes. Meanwhile, melt butter in large saucepan on medium heat.
3. Add pineapple, brown sugar, nutmeg and salt; mix well. Cook 5 minutes, stirring frequently.
4. Add tapioca mixture; stir. Bring to a full boil , stirring constantly.
5. Remove from heat. Cool 20 minutes.
6. Transfer to serving bowl. Cover and refrigerate several hours or until chilled.
7. Spread whipped topping over pudding just before serving; sprinkle with coconut.