food for the mind

In the Kitchen

Coconut Rice Pudding


*2 tbsp coconut butter
*1 cup of Arborio rice
*1 vanilla beanpod (scored down centre)
*1 egg
*2 cups of water
*3 cups of coconut milk
*3 tbsp light brown sugar
*2 mangoes (sliced. Garnish each pudding with 1/2 mango)



1. Melt coconut butter in large saucepan on moderate heat.

2. Add rice to butter and cook for 3 minutes. Add vanilla bean pod.
3. Place water and coconut milk in a saucepan to warm. Add this liquid one cup at a time to the rice. Allow the rice to absorb the liquid.
4. Remove vanilla bean, stir in vanilla extract and sugar.
5. Whisk together egg yolks and 1 cup of coconut milk, then stir in to the risotto to be absorbed by the rice.
6. Serve warm with sliced mango.

The coconut flavors and fresh fruit instantly transform an ordinary dessert to a tropical vacation.

Gluten-Free, Dairy Free, Vegetarian


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