Pineapple-Tapioca Cream - cooking recipe

Ingredients

1 (6 oz.) can pineapple juice
1/4 c. sugar
3 Tbsp. quick cooking tapioca
1/4 tsp. salt
1 (8 3/4 oz.) can crushed pineapple (undrained)
1/2 c. heavy cream
2 eggs

Preparation

Pour pineapple juice into a 2-cup measure.
Add water to make 2 cups.
In saucepan, add sugar, tapioca and salt.
Over medium heat, bring to a boil, stirring.
Remove from heat.
Let cool 20 minutes.
Stir in pineapple.
Refrigerate 30 minutes.