Tapioca Pudding with Peaches and Pistachios Recipe
A 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.
by Jodi MacKinnon (QFG)
Tapioca Pudding with Peaches and Pistachios Recipe
Prep time
Prep Time
10 mins
Cook time
Cook Time
20 mins
Total time
Total Time
30 mins



  1. Cover tapioca with cold water and soak for 10 minutes, or until pearls double in size. Drain.
  2. 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.
  3. Add the tapioca and simmer, stirring, for 10 minutes or until the pudding thickens to a pourable consistency.
  4. Serve warm or cold garnished with peaches and pistachios.

Start writing here...

Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

Sign in to leave a comment
New York Times Chocolate Chip Cookies
The results make all the effort and waiting worthwhile. The ultimate chocolate chip cookies made with dark chocolate and crunchy flakes of sea salt.