Vegan coconut rice pudding
This vegan coconut rice milk is not only dairy-free & gluten-free but has no refined sugar nor fat, so ideal for those who are on various diets. You can make it with precooked, leftover boiled rice or from scratch. Furthermore, it can be served warm (for breakfast or dessert) or as a cold pudding (topped with fresh fruits or compote).
Ingredients
Method
- Put the rice and coconut milk in a pan. Bring to boiling point, then turn down the heat. Add the dried fruits, desiccated coconut, cinnamon (or cocoa) and honey (if used). Simmer over low heat, stirring, until the coconut milk has absorbed and the texture is creamy (similar to risotto).
- Turn off the heat, add some lemon juice. Taste and adjust it with honey or lemon to your liking.
- Serve warm or let it cool completely then store in the fridge until you’re ready to serve.