Tuesday, January 5, 2016

Toasted Coconut Rice Pudding with Bananas

For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist!  I found this recipe in "Alive" magazine and it is a definite keeper!!

3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")
4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")
1/2 cup arborio rice
1/4 cup short-grain brown rice
2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/8 tsp ground allspice
2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)
  • In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil.  Reduce to medium and cook uncovered, stirring often, for 20 minutes.  Reduce to medium-low and cook for 20 minutes longer. 
  • Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice.  Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
  • Chill pudding for at least 6 hours.
  • Serve garnished with banana slices and remaining coconut.
  • ENJOY!
*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.
*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.

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