Yield: 12 servings
Ingredients
2 l unsweetened mixed coconut cashew milk
80 g small pearl tapioca
100 g short grain white rice
120 g coconut or palm sugar
30 ml pure vanilla extract
1 lemon, zested
For the peach compote:
1 can diced peaches
1 tbsp lemon juice
1 tbsp coconut or palm sugar
Preparation
For the peach compote:
Place all the compote ingredients in a small mixing bowl. Mix well and place the compote in fridge for at least 45 minutes.
For the pudding
Place all pudding ingredients except tapioca, vanilla and lemon zest in a medium sauce pot. Cover the pot with a lid, and simmer on low heat for 20 Minutes.
Next, add tapioca, vanilla and lemon zest to the simmering rice mixture. Keeping on low heat, stir and cook the pudding for another 20 minutes. If the pudding consistency is too thick, feel free to add more coconut cashew milk.
Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.
ABOUT THE CHEF: Lucky Dhillon learned early on that good food brings people together. With that insight and an extensive experience cooking all across the Vancouver Lower Mainland, he’s now helming his own catering service – Soulful Kitchen. A passion for the kitchen camaraderie combined with a background of working with local, rustic and fresh ingredients has lent his food a quality that’s best summed up as being, “Unpretentiously Soulful.” Soulful Kitchen, is now in its second successful year. Dhillon says the Soulful Kitchen team is focused on creating a soulful, elegant, and authentic experience that’s visible even in the minutest details.
