Coconut and berries rice pudding
GLUTEN FREE II DAIRY FREE II SESAME FREE II SOY FREE II VEGAN
Creamy, and deliciously fruity coconut rice pudding. This is great to eat on a summers day cold topped with some seasonal berries. This is a great chance to enjoy summer berries as it’s nearly Autumn. Coconut is one of my favourite ingredients and food to eat I’m obsessed! This recipe is dairy-free, refined sugar-free and vegan.
Notes on ingredients
Coconut
I usually use fresh coconut and grate it myself as the flavour is much better. However, if you lack the time, use dedicated coconut instead.
Sweetener
Feel free to swap the honey for another sweetener that's vegan like agave or coconut blossom nectar.
Dairy-free milk
I always use rude health milk as they don’t add lots of added artificial ingredients, I particularly like the barista brand as the milk is thicker and much nicer to use in cooking than the thinner milks available.
The rice pudding must be thick and creamy, so this milk lends itself well to the consistency. If you cannot get hold of this milk, just use another tin of coconut milk and add a little water to make up the quantity of milk.
Ingredients
You can make this rice pudding in a saucepan on the stove or in a slow cooker, which is better as slow cooking is required for this recipe. Allow 2/3 hours in the slow cooker if you prefer to use that option just put all the ingredients in at the same time and cook.
Step by step
Recipe
150 g pudding rice
30 g coconut ( fresh or desiccated)
1 & 1/4 pint plant-based milk ( see notes)
2 tin coconut milk
1 tbsp coconut oil
2 tbsp honey/agave/coconut blossom nectar
A handful of mixed berries to garnish I used organic raspberries, strawberries & pre prepared pomegranate
Method
Place all ingredients into a medium-sized saucepan and bring to a boil for a few seconds, stirring often.
Once the milk has been bought to a boil, reduce to the lowest heat setting and simmer for approx 45 minutes - 1 hr, often stirring to stop the rice from sticking to the bottom of the pan.
Alternatively, put all the ingredients into a slow cooker and cook till rice is soft and creamy approx 2-3 hours cooking time.
Serve either hot or cold with seasonal fruit.
Variations
Why not grate some dark chocolate on the rice pudding and add toasted hazelnuts too? Using seasonal fruit means you can eat this recipe all year round. Try stewed apples with cinnamon in the winter months and top with walnuts or pecans. Or serve with raspberry or blackberry chia jam.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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