Tapioca Pudding with Peaches and Pistachios Recipe
By Jodi MacKinnon (QFG) [MACJOD]
July 24, 2018
A traditional and naturally gluten-free tapioca pudding recipe updated with the addition of stollen spice, coconut milk, peaches and pistachios.
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Recipes
Tapioca Pudding with Peaches and Pistachios Recipe
Course
Dessert
Cuisine
American
Servings
4
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- •
1/3 cup tapioca pearls
- •
2 1/2 cups coconut milk
- •
1/3 cup organic cane sugar
- •
Pinch sea salt
- •
1/4 cup pistachios
roasted and finely chopped
Instructions
- 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.