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Tapioca Pudding with Peaches and Pistachios Recipe
July 23, 2018 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 minsA traditional and naturally gluten-free pudding gets a flavour makeover with the addition of stollen spice and coconut milk. A delightful combination of tapioca pudding, peaches, and pistachios.
Course:
Dessert
Cuisine:
American
Ingredients
- 1/3 cup tapioca pearls
- 2 1/2 cups coconut milk
- 1/2 tsp Stollen spice
- 1/3 cup organic cane sugar
- Pinch sea salt
- 3 peaches , sliced
- 1/4 cup pistachios , roasted and finely chopped
Instructions
- Cover tapioca with cold water and soak for 10 minutes, or until pearls double in size. Drain.
- Bring the coconut milk and stollen spice to a simmer over medium heat. Reduce the heat to medium-low and add the cane sugar and salt and simmer for 10 minutes.
- Add the tapioca and simmer, stirring, for 10 minutes or until the pudding thickens to a pourable consistency.
- Serve warm or cold garnished with peaches and pistachios.
