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.

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6 Responses to “Tapioca Pudding with Strawberry Rhubarb Compote”

  1. I do not blame you for being on a rhubarb kick. I made something rhubarb related as well! It was delicious. I have his book and will have to make this soon!

  2. I love tapioca pudding! I missed most of Tal’s talk, but it was nice to hear the part I heard. :)

    I’m so happy we got a chance to hang out yesterday and I’m looking forward to getting together soon!

  3. Hi, Vegyogini! It was great to see you too, and let’s definitely hang out soon!

  4. Oh, yum! I used to love tapioca pudding in my pre-vegan days. I have Tals cookbook but I can’t say I recall coming across this recipe but what with an exploding rhubarb plant out in the garden and your gorgeous pictures and recommendation, I think I am going to be hunting through it to give the recipe a try.
    -K

  5. Hi, K! The recipe in the book is called “Tropical Tapioca Pudding”. I just subbed out the tropical fruit topping for a strawberry raspberry compote instead. The tapioca isn’t exactly like the tapioca I remember eating as a kid since it has a coconut milk base, but it’s pretty amazing.

  6. Kim, this looks amazing!!! Julia and I are dying to try it. We’re sitting at her house in Florida just staring at it. Coconut milk!!! Yum!!!