Happy Monday everyone! I am starting this week with an interesting recipe for me, this is something I’ve never really heard of before. This is called peach pudding, the only pudding I’ve ever had has come from a box or a Jello cup and it definitely was not made with fresh fruit.
This was a pudding made with peaches which are in season right now so this was very timely. The base starts with full-fat coconut milk, almond milk, fresh peach puree and some cornstarch. That gets cooked in a pot until it’s bubbling and thickens up. Once it gets to classic pudding consistency, maple syrup, vanilla and salt get added. I actually cut down the amount of maple syrup slightly because my peaches were on the sweet side so I didn’t think it was necessary to add so much additional sugar.
It needs to cool on the counter for a bit then cools completely in the fridge for a few hours (or overnight). This is when it thickens up a bit more and really sets up. Make sure to cover the pudding with plastic wrap, directly touching the surface, to avoid any “skin” from forming.
The pudding did thicken up a bit more from chilling, but I think I could have cooked the mixture on the stove for a little bit longer just to get it an even better consistency. It turned out nice though and I like the nice light orange colour it got from the peaches. The picture itself isn’t the prettiest because I wasn’t sure how the pudding was supposed to look but I just topped a little bowl with a fresh strawberry.
The texture was super creamy, thanks to the coconut milk and I also like the light flavour it imparted. The combination of peach and coconut was very pleasant and perfect for a summer treat.