Roasted Peach Tapioca Pudding

by Marla on August 3, 2012 · 38 comments

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Pudding for breakfast? Yes please! That is what has been going on around here. Have you ever roasted peaches? Have you ever made tapioca pudding? I love little tapioca pearls, they add such a fun texture to your pudding. Usually tapioca pudding is made with eggs and cream. I lightened my recipe with low fat creamy coconut milk.

Tangy peaches, smooth coconut and tapioca combine to make a dreamy flavor filled experience.

Let’s make some pudding!

 Fresh Peaches on Family Fresh Cooking blog

Soft, fuzzy peaches are seen all over the local farmers’ market.

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I love to roast all kinds of fruit. Earlier this summer I was roasting strawberries like crazy…

Did you have a chance to try my Citrus Roasted Strawberry Parfaits?

You can also bake a batch of  my Sunny Strawberry Sandwich Cookies. Those use roasted strawberries too.

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Come to think of it, both of those recipes would be great with these roasted peaches. Just swap out the strawberries for peach ~ or use both!

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Coconut is a favorite here as well. All summer I have been making vegan ice cream.

I use it a whole lot in shakes and smoothies too.

You can also find coconut in my breakfast bakes ~ Blueberry Coconut Baked Steel Cut Oatmeal.

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This pudding helps to energize us for the beautiful summer days we are enjoying here in Telluride, CO.

Tapioca is a gluten free starch extracted from cassava ~ it is loaded with carbs that get burned quickly with all of our fitness.

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These photos were taken on mountain bike rides,

hilly hikes…

Little-Girl-Hiking in Telluride, Colorado | Marla-Meridith-IMG_8702

And impromptu fishing trips on the creek….

Sometimes we even fish on the sidewalk ~ it is all good over here.

Little kids in North Face jackets fishing

My larger camera is often with me, but I also enjoy the casual, light quality of my iPhone.

Sometimes it is nice to have a small click that I can fit in my pocket.

The sun comes and goes throughout the day. Thunderous monsoon rain storms occur frequently. They are followed by glorious bluebird skies. I love the drama of living in the mountains…

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I am not sure where the time is going. So many great memories are created each day.

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We embrace the passage of time with smiles, giggles and lots of great food.

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Have you ever made tapioca pudding? What special ingredients do you like to add to yours?

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Roasted Peach Tapioca Pudding

Rating: 51

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Roasted Peach Tapioca Pudding

Ingredients

Method

    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!
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