I’m so excited for this dessert. It is a vegan twist on the traditional rice pudding. Decadent chocolate sauce, warm vanilla, rich coconut cream and jasmine rice. Sweet nutty crunch of toasted coconut. It is just magical. You can serve it warm or chilled. It is so easy to make. This desert will be a highlight to any meal.
Toasted Coconut Rice Pudding
Ingredients
- 1/4 cup jasmine rice
- 1/2 cup water
- 1 can 13.5 oz coconut cream
- 2 tbsp corn starch
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/4 cup cocoa
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup toasted coconut
Instructions
- Add rice and water to the medium pot.
- Cook the rice according to the package.
- Once rice is cooked add coconut cream and sugar and bring it to boil.
- Lower the heat and start adding corn starch little by little stirring all the time when you add it.
- Keep stirring the rice until it thickened. Do not overcook it.
- Add vanilla extract. Give it a stir and let it cool a bit.
- Meanwhile, melt coconut oil.
- Mix cocoa and coconut oil and maple syrup in mixing bowl until smooth.
To Serve
- Pour some chocolate sauce in the bottom of the glass, top it with rice pudding and sprinkle it with toasted coconut.
- Chill it in the fridge for up to 3 hours, unless you prefer it warm.
- Serve and enjoy!
Leave a Reply