ROASTED PEACH TAPIOCA PUDDING RECIPE - (4.5/5)
Provided by kallen2302
Number Of Ingredients 10
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
Tapioca...love it! Peaches...my favorite fruit! Combine them and it becomes something divine! Beautiful and delicious for brunch or as a dessert.
Provided by Idaho Recipe Thief
Categories Dessert
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
TAPIOCA PUDDING WITH TENDER COCONUT
Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
- Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 82.3 g, Fat 27.5 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 24.4 g, Sodium 595.2 mg, Sugar 52.2 g
PEACH FLUMMERY
Quick-cooking tapioca turns canned peaches and sugar into a sweet, soft flummery pudding, an old-fashioned British dessert.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CONTEST-WINNING PEACH COBBLER
Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. -Ellen Merick, North Pole, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.
Nutrition Facts : Calories 352 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 248mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 1g fiber), Protein 2g protein.
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
PEARL TAPIOCA PUDDING
Make and share this Pearl Tapioca Pudding recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
- Stir gently once in a while. Chill.
- Add walnuts and vanilla.
- Pour in a deep glass dish and cover with sweetened whipped cream.
- This is easy to do in crock-pot and takes no watching.
- Serves 8.
- Recipe may be doubled.
- Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
- Fold in the pineapple before cooling.
- Just before serving, you may wish to add fresh chopped peanuts.
Nutrition Facts : Calories 359.4, Fat 7.2, SaturatedFat 0.7, Sodium 311.1, Carbohydrate 74.9, Fiber 0.9, Sugar 60.9, Protein 1.8
OLD-FASHIONED TAPIOCA WITH SAUTEED NECTARINES
This pudding is delicious with almost any fruit. Substitute fresh peach or apricot wedges for the nectarines, or serve with a warm fruit compote or stewed fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan, and whisk to combine. Let stand, without stirring, for about 5 minutes. Cook over medium heat, stirring, until mixture comes to a full boil.
- Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12 to 15 minutes. When cool, pudding can be refrigerated for up to 1 day before serving.
- Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges, and sprinkle with ground ginger. Cook until fruit is just tender, 2 to 3 minutes. Divide the pudding among four dishes and spoon nectarines over. Top each with a sprig of mint, if desired.
FRUITY TAPIOCA
Folks who like tapioca will enjoy this fruity variation from Louise Martin of Denver, Pennsylvania. Convenient canned peaches and mandarin oranges give refreshing flavor to this economical dessert, which costs 36 cents per serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.
Nutrition Facts :
TAPIOCA PEARL PUDDING
Provided by Alison Roman
Categories Milk/Cream Dessert Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 8
Steps:
- Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate. Add sugar to tapioca mixture and bring to a simmer over medium heat.
- Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
- Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
- Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
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