<http://schema.org/recipeInstructions>
" Have five 8-oz stemmed glasses ready. Put pudding into a medium bowl. Stir in reserved pineapple juice, then the coconut. Spoon about 1/3 the pudding mixture into the glasses. Top each with a heaping Tbsp pineapple. Repeat layers once. Top with remaining pudding mixture and pineapple. Serve immediately, or cover and refrigerate up to 3 days. Garnish with shredded coconut and mint sprigs, if desired. Note: You can also use 1 1/4 cups drained pineapple and 1/4 cup juice from a 20-oz can pineapple tidbits. Different Takes: Marinate tidbits in 1 to 2 Tbsp light rum. Spoon whipped topping on each serving and dust lightly with ground nutmeg. Substitute diced mango for half the pineapple."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9956/tropical-tapioca-parfaits-121416/?src=shelter_footer>