Coconut Rice Pudding Bowl

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"Coconut Rice Pudding Bowl to celebrate Friday and my last day at work before I start my maternity leave. I cant believe that we are going to become parents of two girls next week and Abi will be a big sister. On Wednesday, we visited the hospital to do a pre-admission, toured the deliver/labor department as well as the maternity suites and gosh, it all looked so great and gave me a big comfort and I am totally ready and content. Have a wonderful weekend friends 😘😘😘"
-- @crepesandbows
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  • Recipe Card
Cook time 20mins

Recipe Card

ingredients

  • 1 cup cooked rice
  • 1 can organic unsweetened canned coconut milk
  • 1/3 cup organic powder sugar, you can use coconut sugar or cane sugar but the color of your rice pudding will be brownish
  • a pinch of salt
  • 1/2 teaspoon vanilla extract
  • Blackberry jam, for topping
  • Fresh blueberries and blackberries, for topping
  • Bee pollen, for topping
  • Toasted coconut flakes, for topping

Method

  • Step 1

    Combine all ingredients together and simmer on medium heat, stirring frequently, until thickened (about 15-20min). Serve warm or cold.