Print Recipe

Peach and Pearl Tapioca Pudding



  • 1/2 cup large pearl tapioca, soaked in water overnight in refrigerator
  • 2 cups cold water
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1 cup heavy cream
  • 4 ripe peaches, peeled and diced
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon vanilla extract


  1. Drain water from tapioca.
  2. Heat oven to 325 degrees F.
  3. Mix tapioca with milk, salt, sugar and eggs; transfer to a heavy-bottom, non-aluminum Dutch oven with lid. Bring to a boil over low heat, stirring occasionally.
  4. Cover; place in oven, and bake for 45 minutes or until the pearls are translucent, stirring once or twice. Remove from oven; chill.
  5. When ready to serve, whip cream to firm peaks and fold into pudding.
  6. Fold in peaches, liqueur and vanilla extract; serve at once.

Yield: 6 servings

Per serving: 363 calories, 6 grams protein, 43 grams carbohydrates, 19 grams fat, 136 milligrams cholesterol, 165 milligrams sodium

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