Rice pudding is probably one of favourite things in the world. And coconut. I love coconut. So why not combine the two? The coconut sugar gives this the most delicious caramel-ly flavour. This simple rice pudding is great for a snack, dessert, breakfast – whatever. Even my toddler ate two bowls of it. Must be ok!
This recipe is adapted from one I found in the humble Coles magazine – so thanks to Coles for the inspo!
What’s in it
400 ml can coconut milk
400 ml can coconut cream
½ cup medium-grain rice
½ cup coconut sugar (or more to taste)
1 tsp vanilla extract
What to do
Whisk 1 cup of the coconut cream and 1 cup of the coconut milk together in a saucepan over a medium heat until smooth.
Stir in the rice and bring the mixture to a simmer.
Reduce the heat and continue to simmer the mixture, stirring frequently for about 10 minutes, or until the rice has absorbed the liquid.
Stir in the rest of the coconut cream and coconut milk. Add the coconut sugar, vanilla, salt and 1 cup of water.
Bring the mixture to a simmer again and stir often for 15 minutes, or until the mixture thickens and the rice is tender.
Delicious eaten warm – so dig in and enjoy! It is also great with fresh fruit or nuts.