For our summer recipe Pastry Chef Kim Collishaw has created a dessert that is not only divine but vegan and gluten-free. The layers of creamy coconut rice pudding combined with the sweet candied pineapple is a favourite with our kitchen’s cooks. Yes, it’s that good! Feel free to put your own riff on it by replacing the candied pineapple with fresh mango, raspberries, blackberries or macerated strawberries.
Coconut Milk Rice Pudding:
3 -14 ounce cans coconut milk
2/3 cups granulated white sugar
2/3 cup unsweetened ribbon coconut
2/3 cup Arborio rice
¾ tsp salt
2 tsp vanilla extract
zest of 1 lime
Combine coconut milk, sugar, coconut, rice and salt in a heavy large saucepan.
Bring mixture to a simmer over medium heat, stirring occasionally. Adjust heat so the mixture is barely simmering and cover partially. Cook until liquid is slightly translucent and the pudding is thickened to the consistency of loose oatmeal. Stir frequently, scraping bottom and sides of the saucepan. Cook for approximately 45 minutes. Stir in vanilla and lime zest.
1 large pineapple
¼ cup granulated white sugar
1/8 tsp salt
1 tsp vanilla extract
Peel and core pineapple. Cut pineapple into 1½ cm dice. Place all the ingredients in a saucepan and stir. Cook over medium heat until sugar melts and a syrup forms. Continue cooking for approximately 15 minutes until all the syrup is evaporated and the pineapple is dry and golden. Let cool.
To assemble: Spoon rice pudding into a glass or dessert bowl of your choosing. Then spoon pineapple on top. Continue layering ending with candied pineapple. Garnish with additional ribbon coconut if desired.
Recipe: Culinary Capers Catering and Special Events
Photo: Executive Chef Margaret Chisholm