1 can Coconut Milk (It is important to use full-fat coconut milk for this recipe)
1/2 -3/4 cup Coconut Sugar (Can substitute organic cane sugar, but I find that coconut sugar gives this pudding a nice caramel flavor)
1/4-1/2 cup Tapioca Flour (Can substitute corn starch if desired or if that’s what you have on hand)
3 tsp Vanilla Extract (Make sure it is GF and Vegan and don’t even think about using any of that “imitation” stuff)
7 medium-sized Ripe Peaches
1 TB Ginger, freshly grated
1/2 TB Lemon Juice, fresh squeezed (I’ve been known to substitute Balsamic Vinegar in a pinch.)
1/3 cup Maple Syrup
Place 1/3 cup of crushed Ginger Snaps in bottom of each of 4 glass bowls. (Bowls should be about 1 cup size)
Wash, peel, pit and rough chop 6 peaches. Put in medium, heavy bottom sauce pan and add ginger, maple syrup and lemon juice. Cook over low heat for 10 minutes, stirring occasionally to prevent sticking. Remove from heat and let cool. When cool, mix to a chunky, jam-like consistency with an immersion blender. Layer 1/3 cup of Ginger Peach “Jam” over Ginger Snap crumbs. Set aside while you prepare the pudding.
In a heavy-bottomed sauce pan, whisk together the tapioca flour, coconut sugar and salt. When thoroughly mixed, add 1/3 cup of coconut milk at a time, whisking until thoroughly mixed. Once all milk has been added, add Vanilla Extract and cook over medium heat, stirring constantly to prevent burning. Cook for about 10 minutes (more or less as needed), until thickened and bubbly. Lower heat and cook for 3 more minutes. Remove from heat and ladle 1/3 cup pudding over Ginger Peach Jam and Ginger Snap Crumbs. Cover each container with plastic wrap and refrigerate for at least two hours (or overnight) before serving.
Before serving, thinly slice the remaining peach and arrange the slices over the 4 cups of pudding. Add a Ginger Snap to each cup, for garnish, and dig in!