Wednesday, September 7, 2016
Coconut Rice Pudding + Fresh Berries
Hey loves! I can eat be some rice pudding with raisins + cinnamon in a heartbeat, but my love for coconut called for a switch it up. This was so creamy and delicious, even my little picky one enjoyed it! Real simple, just opt out your milk of choice for coconut milk (unsweetened or coconut cream. I've used both, but must say, I prefer cream. It gives it a different texture and flavor that's rich and creamy, of course.
So, prepare the amount of rice you want in rice cooker according to package directions. Opt out the amount of water for coconut cream or milk. Add 1/3 cup of coconut sugar, 1/2 teaspoon sea salt, 1 teaspoon vanilla extract, 1 teaspoon of ground cinnamon.
Allow to cool once cooked. If too thick, fold more milk or cream to desired texture. Serve warm or chilled. Garnish with fresh blueberries, cranberries and blackberries, sprinkle with more cinnamon if desired.
*store in refrigerator