Description
This Coconut Rice Pudding is a creamy and flavorful twist on the classic dessert. Infused with coconut milk, almond milk, and a touch of cinnamon and nutmeg, this dessert is both comforting and rich. Enjoy it warm or chilled, and top it with caramelized plantains or bananas for a tropical finish.
Ingredients
For the Pudding:
- 150g pudding rice
- 1 x 400ml tin full-fat coconut milk
- 250ml almond milk
- 3 tbsp coconut sugar (or light brown sugar)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the Topping:
- 1 tbsp desiccated coconut (or thin shavings of fresh coconut)
- 2 tsp coconut oil
- 1 ripe plantain or banana, peeled and thinly sliced
Instructions
1. Cook the Rice Pudding:
- In a heavy-based saucepan, combine the pudding rice, coconut milk, almond milk, coconut sugar, ground cinnamon, and ground nutmeg.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat and let it simmer for 20-25 minutes, or until the rice is tender and the mixture thickens to a creamy consistency. Stir occasionally.
2. Prepare the Topping:
- While the pudding is cooking, heat a small dry frying pan over low heat.
- Add the desiccated or fresh coconut and toast for 1-2 minutes until fragrant. Be careful not to burn it. Remove from heat and set aside.
- In the same pan, add coconut oil and heat over medium heat.
- Add the sliced plantain or banana and fry for 2-3 minutes on each side until lightly caramelized.
3. Serve:
- Spoon the warm rice pudding into serving bowls.
- Top each serving with the toasted coconut and caramelized plantain or banana slices.
- Serve immediately and enjoy!
Notes
- Sweetener Options: Swap coconut sugar with maple syrup or agave nectar for a different sweetness profile.
- Fruit Additions: Add fresh berries or mango chunks for a tropical twist.
- Nuts and Seeds: Sprinkle toasted almonds, cashews, or chia seeds on top for added texture and nutrition.
