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Coconut Rice Pudding (Dairy Free)

Coconut Rice Pudding (Dairy Free)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4

Ingredients:
  • 2 cups Truli Oat Milk
  • 1 can Coconut Milk
  • 3/4 cup Simple Earth White Rice
  • 2 eggs
  • 1/3 cup Ginger Evans Granulated Sugar
  • 1/4 cup Ginger Evans Shredded Coconut, toasted
  • to taste, Marcum Salt
  • 1/2 tsp Marcum Cinnamon
  • to taste, Marcum Vanilla Extract
Directions:
  1. Combine oat milk, coconut milk, rice, and salt in a large saucepot, bring to a slight boil, where bubbles develop on the side of the pot.
  2. Stir constantly for 3 minutes.
  3. Reduce to a low heat, then add in cinnamon, cover pot and allow to simmer for 15 minutes.
  4. Remove lid, allowing pot to continue simmering. Stir frequently for 5-8 minutes to ensure rice is soft.
  5. Stir constantly so rice does not stick.
  6. In a medium sized bowl whisk your eggs, sugar and vanilla together. Then whisk in one cup of cooked rice, and add mixture back to pot.
  7. Cook again on a medium heat, stirring until starch coats the spoon, about 1-2 minutes. Remove from heat
  8. While mixture is cooling take a medium sized skillet and place it over medium heat. Take coconut flakes and toast them until golden brown.
  9. Divide your mixture into 4 small bowls, top with toasted coconut and enjoy!

Recipe Tips:
  1. Substitute a cinnamon stick for the ground cinnamon.
  2. Chop up any fruit of your choosing and add to the coconut pudding.