Peach-vanilla pudding is a four-ingredient stovetop wonder: coconut milk, palm sugar, tapioca flour, and vanilla simmer until thick and glossy, then fresh chopped peaches are folded in off the heat. It's silky, fruity, and ready for the fridge in under ten minutes. Serve it well chilled for a dessert that tastes far more effortful than it is.
SERVES 4
Ingredients
3½ cups coconut milk
½ cup palm sugar
½ cup peaches, peeled, seeded, and chopped
1 teaspoon (5 ml) vanilla
3 to 4 tablespoons (60 ml) of tapioca flour
Preparation
1.В В Combine all ingredients in a saucepan and bring to a boil over medium-high heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). Remove from heat and add peaches to pudding, stirring to combine. Stir in vanilla.
2.В В Place plastic wrap directly on surface of pudding to prevent a skin from forming. Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
Pro Tips
- Add the peaches only after the pudding comes off the heat — cooking them turns the fruit mushy and muddies the clean vanilla flavor.
- Whisk without stopping once the pan is over the heat; tapioca flour goes from thin to thick and glossy in about three minutes and scorches easily.
- Press plastic wrap directly onto the surface before chilling to prevent a rubbery skin from forming on top.
- Use ripe but firm peaches so the chunks hold their shape in the creamy pudding; overripe fruit will bleed color and soften into the base.
Frequently Asked Questions
How long does peach-vanilla pudding keep?
Refrigerated in an airtight container it holds well for up to two days. Stir it gently before serving, since it sets quite firmly as it chills.
Can I use frozen peaches?
Yes, as long as you thaw and drain them thoroughly first. Frozen peaches are softer than fresh, so fold them in very gently to keep the pieces intact.
Do I need to peel the peaches?
Peeling gives the smoothest, most elegant pudding since the skin stays slightly chewy once chopped and folded in. If you don't mind a little texture, unpeeled fruit works too.
Why is my pudding not thickening?
It needs a full three minutes of constant whisking at a gentle simmer for the tapioca to fully activate. Undercooked tapioca stays loose, so keep going until the mixture coats the whisk thickly.
Recipe Card
Ingredients
Method
- 1. В В Combine all ingredients in a saucepan and bring to a boil over medium-high heat, whisking constantly.
- Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes).
- Remove from heat and add peaches to pudding, stirring to combine.
- Stir in vanilla. 2. В В Place plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
