Tapioca Pudding with Strawberry Rhubarb Compote
Yesterday at Worldfest, I was able to hear Tal Ronnen speak about the work he’s been doing both with restaurants and with Le Cordon Bleu, and afterwards, I was able to meet him at get my book signed. Being a former meat eater, and someone who loved meat so much I never saw myself ever giving it up, I really appreciate his recipes and entire philosophy about cooking. And as I’ve said before, everything I’ve made from his book has been spectacular.
This coconut milk-based tapioca pudding is no exception! The recipe is from Chef Tal’s book “The Conscious Cook”, and it’s as creamy and delicious as the tapioca pudding I remember loving so much as a kid. It was also much easier to make than I thought it would be.
I decided to top the pudding with a strawberry rhubarb compote from Janet Fletcher’s “Fresh From the Farmers’ Market”, because I’m on a huge strawberry and rhubarb kick, which you’re all too aware of if you’ve been checking out this blog lately.
For me, the best part of this was by far the pudding. I was initially worried that it wasn’t thickening up enough, but once it chilled it continued to thicken. I served this dessert to non-vegan friends, and they loved it. I’ll definitely be making this pudding again, with whatever fruits are in season, or just on it’s own. While the flavors are very simple, it’s decadent and comforting all at the same time.