1/3 cup quick cooking tapioca
4 cups unsweetened pineapple juice
pinch of salt
2 cups fresh pineapple, diced
(or a 20-oz. can of pineapple tidbits)
2 bananas, sliced
1 cup pomegranate arils - the red seeds inside
(or 1 cup raspberries)
1 cup mandarin orange segments
optional:
1 /2 cup shredded, unsweetened coconut
Put tapioca, salt, and pineapple juice in a medium pot. Stir and let sit for 15 minutes.
Bring to a gentle boil, stirring constantly. Continue to cook and stir over medium heat until the mixture bubbles and thickens (3-5 minutes).
Remove from heat and let cool to room temperature.
Chill mixture in the refrigerator.
Just before serving time, add all the fruits.
Sprinkle with coconut.