Peach Tapioca Pudding Recipes

PEACH FLUMMERY

Steps:

• Reserve several peach slices for garnish, if desired. Mash peaches in saucepan. Stir in sugar, tapioca and water. Let stand 5 minutes.
• Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into serving bowl or individual dessert dishes. Place plastic wrap on surface of dessert.
• Refrigerate 2 hours or until ready to serve. Garnish with reserved peach slices and fresh mint leaves, if desired.

PEACH PIE

Steps:

• Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
• Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
• Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

PEACH AND TAPIOCA PIE WITH MIX IN PIE PLATE CRUST

Steps:

• 1. In a bowl stir together sugar and tapioca then stir in vanilla,nutmeg and cream.Let stand for 15 minutes to soften.
• 2. PIE CRUST:Mix flour salt,and sugar in the pie plate. Slowly add milk and the oil. Mix well with a fork. Then pat out to fit pan being sure to cover the entire bottom and sides of plate.
• 3. Pour peaches into pastry shell. Stir the tapioca mixture and pour over the peaches.
• 4. Bake at 375 degrees for 45-50 minutes till filling is lightly browned. If crust darkens befor done,drape it with foil.

ROASTED PEACH TAPIOCA PUDDING RECIPE - (4.5/5)

Steps:

• Roasted Peaches Pre heat oven to 425 degrees with the rack in the middle. Toss peach halves with some lemon juice and coconut oil. Place in a baking dish in a single layer, bake about 25-30 minutes until softened and fragrant. Tapioca Pudding Soak small tapioca pearls in 1 cup of cool water for 1 hour. In a saucepan bring tapioca, coconut milk, salt and cinnamon to a boil. Reduce to a simmer for 8-10 minutes. Stir so your pudding does not stick to the bottom of the pan. Let pudding cool in the refrigerator until ready to use. It will thicken as it cools. Serve warm or cold with roasted peaches and vegan whipped cream. Notes Feel free to use large or small tapioca pearls for this recipe. I chose the small, but both are fabulous!

PEACH TAPIOCA PUDDING

Steps:

• For the tapioca:.
• Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight.
• Drain the tapioca, discarding the water.
• Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts.
• Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
• For the filling:.
• Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
• Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
• To serve:.
• Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.