Maple roasted plums are served with a creamy coconut pudding.
While the weather may still be warm here and showing no sign of crisper days to come, the last of the peaches and nectarines are slowly being replaced by crates of plums and apples; the first hint that the season is changing.
Soon we’ll be neck deep in pumpkins, pears and squashes of every kind but first come the plums; late ripening juicy plums and pluots mark the inevitable transition.
I’m not generally one to rush into the new season, preferring to linger over the last lazy days of summer but I know before long, days will grow shorter and cooler, summer staples will disappear, and the newly arrived produce will start to catch my eye at the market.
Thankfully plums bridge that gap seamlessly and are equally at home in the company of summer fare as with more intense and spicy autumn flavors. Consider this coconut milk tapioca pudding with maple roasted plums me dipping my toes into fall.
Tapioca pudding is one of those forgotten old-fashioned desserts that radiates coziness and comfort with its gentle wobble like the rice pudding of your childhood.
The creamy vanilla specked custard is studded with soft little pearls of tapioca that melt in your mouth. There are no eggs or thickeners in this version; the starch released from the small pearls of tapioca along with the rich coconut milk creates the unique texture.
Sweet-tart plums are coated with a star anise and vanilla infused maple syrup and roasted briefly in the oven. The fruit comes out soft and juicy with background notes of warming spice which plays off the creamy richness of the coconut pudding.
Has fall weather arrived where you are yet?
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