Coconut and Cinnamon Rice Pudding

Coconut and Cinnamon Rice Pudding

Rice pudding without dairy milk you say? Impossible! It’s not of course, if you think outside the box and use a milk that is palatable for you, if you are on a lactose free diet. In this instance we use coconut milk with some extra coconut and some fresh fruit, such as mango – keeps up with a tropical flavour, but you can use any fruit, such as bananas, passion fruit, clementines. This recipe is particularly good if you have children who have problems with dairy milk or are lactose intolerant. It’s simply perfect!

Serves: 4 - 6

Prep time: 5 minutes

Cook time: 20 minutes (approximately)

Dietary: LF, GF, vegetarian, vegan. Not suitable for those with nut allergy

 

Ingredients:

  • 150g short grain pudding rice
  • 1 tin (400ml) full fat coconut milk
  • 150ml nut milk (such as almond)
  • 1tsp (or a little more if desired) ground cinnamon
  • 2tbsp coconut sugar (if you don’t have any, use brown sugar)
  • 1tsp ground cinnamon
  •  ½tsp apple pie spice (if you cannot get this use ¼tsp mixed ground spice or nutmeg)

For the top:

  • 3tbsp coconut flakes, toasted preferably or desiccated coconut

 

Method:

  1. Place all the ingredients apart from the toasted coconut into a large non-stick saucepan and bring to a boil over a medium heat.

  2. Turn down to a simmer and leave to thicken, stirring occasionally to prevent sticking. Whilst you are cooking the pudding, toast your coconut flakes in the oven for around 5-10 minutes and keep an eye on them until lightly toasted. You can also do this in a dry pan on the hob.

  3. When thick enough, remove rice from the hob and pour into a round dish. Top with the coconut and put in the oven to warm through. You can (if you want) leave it in the fridge and reheat the next day.

 

Nutritional Values: Calories 450, Fat 22g, Carbs 57g, Protein 5g

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