Tropical Acini di Pepe Delight

 

I love summer! As much as fall can be beautiful with all the autumn colors, summer remains my favorite season. 

Today I'm still in "summer mode"  and making this delicious dessert, makes me think of the beautiful tropical places... I love all the tropical fruits! Sometimes, I think I'm living in the wrong place :-)

The recipe is easy to make and there is no need to turn on the oven. The best part is that can be done the day ahead and refrigerate it overnight. Next day, you will be serving a refreshing and delicious dessert and you'll be asked for seconds.

The recipe uses Acini di pepe pasta, which is a small, pearl like Italian pasta (see photo bellow) and this recipe makes about 10-12 servings. Recipe can easily be doubled to serve a larger crowed. 

Watch the recipe on my YouTube channel:

Acini di Pepe Tropical Delight Recipe

INGREDIENTS

 To Make the Custard:

1/2 cup sugar

1 egg, beaten

1 tbsp. flour, heaped

1/4 tsp. salt

1 cup pineapple juice

1 tbsp. lemon juice

 For the Pasta:

2 quarts water

1 tsp. oil

1/4 tsp. salt

1 cup acine de pepe

To Finish the Dessert:

16 oz. can  mandarin oranges, drained

1-20 oz. can pineapple tidbits, drained

1-10 oz. can crushed pineapple, drained

1/2 carton of cool whip

1/2 cup miniature marshmallow

 

DIRECTIONS

To make the custard: 

Combine sugar, eggs, flour, salt and pineapple juice; cook on medium heat until thickens. Remove from heat let cool to room temperature; Add lemon juice and stir to mix.

 To cook the pasta:

Bring water, oil and salt to a boil. Add acine de pepe and cook until becomes soft. Drain and rinse under tap water and place the colander over a bowl and let it drain.

Place drained acine de pepe into a large, leaded mixing bowl; add the custard and mix thoroughly. Cover bowl and refrigerate for 1-2 hours or overnight. 

Before finishing the dessert, remove the cool whip from the freezer and let it sit on the counter for a few minutes or until it gets maleable.

 Remove bowl of refrigerated acine de pepe and add teh cool whip; mix lightly and thoroughly.

Add, pineapple first then, marshmallows then last,  fold in the mandarine segments, carefully as they brake easily. 

 

To serve, spoon into glass serving dishes.

 Refrigerate up to one week.

 Makes: 12 servings