Orange Tapioca Salad

This classic Orange Tapioca Salad is a nostalgic treat that balances creamy vanilla and tapioca pudding mixes with the bright zest of mandarin oranges and crushed pineapple. The gelatin base gives it a unique, jiggly texture that sets beautifully in the fridge, making it an excellent make-ahead option for picnics, holiday gatherings, or family dinners. It&# 226;ÂÂs a sweet, indulgent side dish that feels like comfort food in a bowl. Simple to assemble with pantry staples, this recipe brings a vibrant, home-style flavor that pairs well with savory main courses or stands alone as a light dessert.

Cooking Method: Boiling

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 1702.5

Dietary: Gluten-free

Description

This classic Orange Tapioca Salad is a nostalgic treat that balances creamy vanilla and tapioca pudding mixes with the bright zest of mandarin oranges and crushed pineapple. The gelatin base gives it a unique, jiggly texture that sets beautifully in the fridge, making it an excellent make-ahead option for picnics, holiday gatherings, or family dinners. It&# 226;ÂÂs a sweet, indulgent side dish that feels like comfort food in a bowl. Simple to assemble with pantry staples, this recipe brings a vibrant, home-style flavor that pairs well with savory main courses or stands alone as a light dessert.

Ingredients

3 cups Water
3 ounces Gelatin
3 3/8 ounces Instant vanilla pudding mix
3 ounces Tapioca pudding mix
15 ounces Mandarin oranges -- drained
8 ounces Crushed pineapple -- drained
8 ounces Cool Whip Lite -- thawed

Directions

1
Bring 3 cups of water to a boil in a medium saucepan.
2
Remove from heat and sprinkle in the gelatin, stirring until completely dissolved.
3
Stir in the instant vanilla pudding mix and tapioca pudding mix until smooth.
4
Refrigerate the mixture for about 30 minutes, stirring occasionally, until it begins to thicken and become syrupy.
5
Fold in the drained mandarin oranges and crushed pineapple.
6
Gently fold in the thawed Cool Whip Lite until evenly combined.
7
Transfer the salad to a serving bowl and refrigerate for at least 2 hours, or until fully set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1702.5kcal

% Daily Value *
Total Fat 85.4g132%
Saturated Fat 46.6g233%
Cholesterol 220.0mg74%
Sodium 1031.8mg43%
Total Carbohydrate 164.4g55%
Dietary Fiber 41.9g168%
Sugars 83.9g
Protein 94.5g189%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pineapple is well-drained to prevent the salad from becoming too watery.

If using fresh pineapple, ensure it is canned or cooked, as raw pineapple contains enzymes that can prevent gelatin from setting.

For a lighter version, you can use fat-free pudding mixes and whipped topping.

This salad can be made up to 24 hours in advance. Cover tightly with plastic wrap before refrigerating.

Garnish with extra mandarin orange slices before serving for a festive presentation.

Keywords: orange, tapioca, salad, pudding, gelatin, mandarin, pineapple, vanilla, cool whip, potluck, holiday, dessert, side dish, creamy, fruity, make-ahead, chinese, potato salad, jell-o, fruit salad

Read it online: https://www.chefs-mate.com/recipe/orange-tapioca-salad-4-pts/