Tapioca Parfaits With Coconut

Garnish with shredded coconut and mint sprigs and dust lightly with nutmeg.

3 cans 4 oz each pineapple tidbits in juice, drained, 1/4 cup juice reserved
22 oz tub tapioca pudding
3/4 cup sweetened flaked coconut

  1. Put pudding into a bowl. Stir in reserved pineapple juice, then the coconut. Spoon 1/3 the pudding mixture into five 8 oz stemmed glasses.
  2. Top each with a heaping tbs pineapple. Repeat layers once.
  3. Top with remaining pudding mixture and pineapple. Serve immediately.
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