Coconut Rice Pudding
Recipe and Food Photography by: @
DieteticAesthetic
A spin on the classic Egyptian rice pudding. Growing up I used to beg for my mom to make her delicious rice pudding. When GrandyOats sent me their Chocolate Chunk Coconola I knew it would be the perfect topping for some homemade coconut rice pudding cups.
This coconut rice pudding is creamy, sweet, and topped with crunchy chocolately Coconola and fresh fruit and it tastes amazing!🤤
Ingredients:
- 1 can full fat coconut milk
- ¼ cup white rice (short grain)
- 1 tsp vanilla extract
- 1 tbsp sweetener of choice ( we used manuka honey)
- 1 pinch salt
- GrandyOats Grain-Free Coconola
Instructions:
- Pour the coconut milk in a pot on medium heat.
- Once coconut milk begins to simmer stir in the rice and reduce the heat to low immediately. (Fat separation will happen if you leave it too long!)
- Flavor things up with vanilla extract, manuka honey, and a pinch of salt.
- Stir occasionally (ever 5 minutes) and let it simmer on low heat for about 30 minutes until things get well combined and a creamy texture is achieved. Cover your pot with a lid at this point.
- Once mixture is done serve in small cups or bowls and top with Coconola and fruit once cooled!
Are you a rice pudding fan? If you're used to topping your rice pudding with crushed nuts you'll love this Chocolate Chunk Coconola treat!
