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Creamy Coconut Rice Pudding (vegan or not)
Creamy Coconut Rice Pudding ~ this quick and easy dessert is a twist on everybody's favorite comfort food ~ this rice pudding recipe can easily be made vegan, too.
a couple of recycled vanilla beans
can of coconut milk
fresh grated coconut meat
vanilla bean paste
or 1 tsp rum extract
or more coconut milk for a vegan version
sweetened shredded coconut
Cook the rice in 4 cups water for 15 minutes.
Drain and return the rice to the pan and add the coconut milk, vanilla bean pods, sugar, coconut meat, rum, vanilla paste and coconut extract.
Bring up to a simmer and cook on low for about 15 to 20 minutes, stirring constantly, until thick and the rice is tender.
Stir in the heavy cream, remove the vanilla pods, and ladle the pudding into serving dishes.
Top with toasted coconut and enjoy hot, or refrigerate until chilled.
* To toast the coconut, spread it out in a small saute pan and cook over medium low heat, stirring constantly, until it turns a golden brown. It can burn in an instant, so watch it very carefully.
https://theviewfromgreatisland.com/creamy-coconut-rice-pudding-vegan-or-not/ April 11, 2013