Peach and Tapioca Pudding Parfaits
Peach and Tapioca Pudding Parfaits are the perfect dessert to enjoy on a hot July day. They’re sweet and creamy, but also light and fluffy and fruity and delicious.
Peach and Tapioca Pudding Parfait Ingredients
- Milk- For this recipe you should use whole milk, not low-fat or skim. However, I made a batch with Planet Oat Extra Creamy Oat Milk and it was almost as good as the whole milk version. So, if you’re sensitive to dairy, oat milk is a great alternative for this dessert.
- Minute Tapioca- Tapioca comes in different forms. For this recipe you need to use Minute Tapioca, which cooks faster than other tapiocas.
- The Peaches-You need to use fresh peaches for this recipe. I used very hard peaches. But, they cooked up nice and tender with the butter and sugar.
- The Pecans- If you don’t like pecans, you can substitute another nut, or just leave the nuts out.
- The Sugar- I tried to make this a lower sugar pudding, because I don’t like overly sweet desserts. When I made the oat milk batch for my daughter I used a couple of extra tablespoons of sugar, so that it was sweet enough for her.
How I Made It
- I made this recipe several hours before I wanted to serve it, so it had time to chill up. Although, I do like warm tapioca, and think these would be good warm, especially in colder weather.
- After I mixed together the ingredients, I had to whisk both pots (since I was making two versions) continuously for about 15 minutes. The pudding needs to be stirred almost constantly.
- While the pudding cooled a little, I chopped up and cooked the peaches.
- The last step was putting the tapioca pudding in mason jars and then topping them with the peaches.
I’m really happy that I made the Peach and Tapioca Pudding Parfaits today for National Tapioca Pudding Day. Tapioca pudding was one of the desserts I made with great frequency when the kids were little, especially in the winter. When one of my daughters tried it today she said ,”This tastes like my childhood,” and all of a sudden I was whisked back in time, watching two little girls eat their pudding. So, I think tapioca is one of those iconic desserts that we love when we’re children, and then we make for our children, and then one day, they make it for their own children. New and trendy desserts, like rolled ice cream, for instance, are wonderful, but they don’t have the same emotional resonance that a traditional dessert like tapioca has. So, stop by the farm stand for some fresh peaches, and make this classic American dessert today.
Peach and Tapioca Pudding Parfaits
Ingredients
- 3 beaten eggs
- 3 cups whole milk
- 5 tbsp. white sugar
- 3 tbsp. Minute tapioca
- 2 tsp. vanilla extract
- 2 tbsp. unsalted butter
- 2 tbsp. brown sugar
- 2 chopped peaches
- ¼ cup chopped pecans
Instructions
- In a 3 quart saucepan, mix the eggs and the milk together. Add the sugar and the tapioca and let the mixture sit for 5 minutes.
- Put the pot on medium heat, and stirring constantly bring the pudding to a full boil.
- Take the pudding off the heat and stir in the vanilla.
- Cool the pudding to room temperature, and then put it in the refrigerator to chill.
- Meanwhile, in a skillet over medium heat, melt the butter and brown sugar. Add the pecans and peaches and cook until the peaches are softened. Cool to room temperature.
- Put the pudding in 6 4 ounce mason jars and chill until serving.
