Best Roasted Peach Tapioca Pudding Recipes

Roasted Peach Tapioca Pudding Recipe - (4.5/5) image

Provided by kallen2302

Number Of Ingredients 10

Peaches
6 fresh Peaches, cut in half and pitted
splash of Lemon juice
1 tablespoon Virgin Coconut Oil, melted
Tapioca Pudding
1/2 cup Tapioca Pearls
2 cups Light Unsweetened Coconut Milk
pinch of fine Sea Salt
pinch of ground Cinnamon (adjust to taste)
Vegan Whipped Cream Topping

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!

Perfect Peach Crisp image

Provided by startnover

Categories Dessert

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 8

10 large peaches, skins removed and sliced
1 1/2 cups sugar
5 tablespoons tapioca
1 teaspoon cinnamon
1 cup brown sugar
1 cup flour
1 cup quick oats
1 cup cold margarine or 1 cup butter

Steps:

Mix the filling ingredients together and pour into a glass 9x13-inch (you may need a little larger pan if your peaches are huge--mine was right to the top though and did not overflow).
Crisp:.
Place all the ingredients in a medium bowl.
Cut the margarine into the other ingredients to make it crumbly.
Sprinkle over peaches.
Bake in 350°F oven for 45 minutes to 1 hour or until bubbly and brown.
Serve warm with ice cream.

Nutrition Facts : Calories 430.6, Fat 16, SaturatedFat 2.8, Sodium 185, Carbohydrate 71.6, Fiber 3, Sugar 53.9, Protein 3.5

Peach Tapioca Pudding image

Provided by Idaho Recipe Thief

Categories Dessert

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup small-pearl tapioca
3 cups low-fat milk
1 pinch salt
1/2 cup sugar
1 large egg, lightly eaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 1/2 lbs peaches, peeled, pitted and cut into 1/2-inch chunks
1/4 cup sugar (to taste)
1/4 cup plus 2 tbsp water
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
sliced almonds, for garnish (optional)

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.