1/2 cup small pearl tapioca and ingredients listed on the directions
12 oz. pineapple chunks in juice, drain but reserve juice
3/4 cup sweetened flaked coconut
3/4 cup diced papaya
3/4 cup diced mango
1 banana, chopped
whipped cream for garnish
sweetened flaked coconut to garnish
shaved chocolate for garnish
Make tapioca according to package directions. Chill.
When ready to serve, stir in about 1/4 cup of the reserved pineapple juice and coconut.
Spoon some pudding into serving glasses, about a third of the way up.
Top with pineapple and papaya.
Spoon on some more pudding, top with mango and banana.
Top with remaining pudding.
Add a dollop of whipped cream and garnish with shredded coconut and chocolate.