Peachy Tapioca Pudding
Indulge in the creamy, fruit-forward delight of Peachy Tapioca Pudding, a comforting dessert that combines the classic allure of tapioca with the natural sweetness of fresh peaches. This luscious treat features tender, translucent tapioca pearls soaked in rich whole milk and subtly sweetened with granulated sugar. A velvety base of tempered egg yolks lends the pudding its creamy consistency, while a touch of vanilla extract adds warmth and depth. The star of the show is the sautéed peaches, lightly caramelized with cinnamon and butter, which infuse each bite with juicy, summery flavor. Perfectly chilled and served with a burst of golden, peachy garnish, this dessert is a standout choice for parties, potlucks, or an everyday indulgence. Ready in under an hour and brimming with fresh, seasonal ingredients, Peachy Tapioca Pudding is your go-to recipe for a nostalgic yet refreshing treat.
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Recipe Information
Ingredients
- 1 cup Small pearl tapioca
- 3.5 cups Whole milk
- 0.5 cup Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 3 medium Fresh peaches (ripe but firm)
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Ground cinnamon
- 2 cups Water
Instructions
Place the small pearl tapioca in a medium saucepan and cover it with 2 cups of water. Let it soak for 30 minutes, then drain it thoroughly using a fine-mesh sieve.
In the same saucepan, combine the tapioca, milk, and granulated sugar. Cook over medium heat, stirring frequently, until the mixture begins to simmer. Reduce the heat to low and continue to cook, stirring constantly, for 10–15 minutes, or until the tapioca pearls become translucent and tender.
While the tapioca is cooking, whisk the egg yolks in a small bowl. Gradually add 1/2 cup of the hot tapioca mixture into the yolks, whisking continuously to temper them. Then, slowly pour the egg mixture back into the saucepan with the tapioca, stirring constantly.
Cook the pudding over low heat for another 2–3 minutes, stirring constantly, until it thickens slightly. Remove the saucepan from the heat and stir in the vanilla extract. Set aside to cool slightly.
Meanwhile, peel and pit the peaches. Cut them into small cubes. In a nonstick skillet, melt the unsalted butter over medium heat. Add the peaches, along with the ground cinnamon, and sauté for 5–7 minutes until the peaches soften and release their juices.
Fold three-quarters of the sautéed peaches into the tapioca pudding. Divide the pudding evenly between serving glasses or bowls, and top each portion with the remaining peaches as a garnish.
Allow the pudding to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving. Serve cold for the best flavor and texture.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 189.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1233 mg | 95% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
