Fruit Juice Tapioca

Fruit Juice Tapioca, A Free Food

This is a simple and delicious tapioca recipe that is made from the juice from canned fruit.  Since people often throw away the juice that their fruit is packed in, I consider this a free food that you can transform into something delicious.    This Tapioca, which contains no milk, is easy to make and will please even the pickiest eater in your house.  Food Critic enjoys this, and he’s known to be very critical.   (There’s a reason we call him Food Critic.)

Everyone I know is always complaining about how expensive it is to buy groceries.  I know that the price for some of my staple foods has increased by 20% in the last six months.  Because of that, I have decided to start a series her at Patty Cake’s Pantry focusing on free food.  I’m not talking about food donated to you by friends or local charities.  I’m talking about using things that you might throw away to create something that you can confidently feed to your family.  This week, I am beginning this series with something I call Fruit Juice Tapioca.

The version of this pudding that I make most often is actually very tropical because I make it from the juice from canned pineapple and canned mandarin oranges that’s left over after I mix up some Lemon Gelatin Fruit Salad.   In most households, this would leftover juice go into the trash or down the drain, but I decided to transform it into something delicious.  It’s not a new idea.  In fact, I blogged about it a few years ago, but I thought it was worth revisiting.

Fruit Juice TapiocaYou can serve the pudding topped with a mango or other fruit puree and some whipped cream.  Grated chocolate is always a good thing to add to the top of any fruit flavored dessert.  At least, that’s my opinion.  Sue Chef is not a fan of chocolate and fruit.

Give this recipe a try, and let us know how you liked it.

Thanks for visiting Patty Cake’s Pantry.

Fruit Juice Tapioca, A Free Food
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Reserve the juice from your canned fruit, adding enough water to make 2¾ cup of liquid. I used water instead of milk with the leftover pineapple and orange juice that I had for this recipe because I was concerned that the acidic fruit juice would cause milk to curdle.
  • ⅓ cup sugar
  • 3 Tbl Tapioca (I used Minute Tapioca)
  • 2¾ cup juice from canned fruit (I added water to make enough)
  • 1 egg, well beaten
  • 1 tsp vanilla
  1. With the burner turned off, mix the sugar, tapioca, juice and egg in a medium sauce pan and let stand 5 minutes.
  2. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
  3. Remove from heat and stir in vanilla.
  4. Pour into serving dishes and allow to cool.
  5. Mixture thickens more as it cools.
  6. Store leftovers in refrigerator.

Nutrition Facts
Amount Per Serving
Calories 132
% Daily Value
Total Fat 0.9g
Saturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 27mg
Sodium 13mg
Total Carbohydrates 30.2g
Dietary Fiber 0.0g
Sugars 22.9g
Protein 1.3g
Vitamin A 1%
Vitamin C 19%
Calcium 2%
Iron 3%

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