Pineapple Tapioca Pudding

 
serves 12

•     12  smaller sized Pineapples cored out while saving the pineapple

pick 36 leaves off the pineapple for Garnish

•     6oz  tapioca pearls boiled till clear in 1 gal of water then drained and cool

add 2 can of coconut milk and 1 can coco lopez chill

take the pine apple rings and cook them in

• 1 cup brown sugar

• 3 tbspn butter

• 2 vanilla beans split

and 2 oz Meyers dark Rum

assemble:
Sautee the pineapple in the brown sugar and butter and vanilla till melted and splash with the rum reduce to sauce consisancy

inside the hollow pineapple alternate hot pineapple and tapioca till the top