3 cups Water
1 cup Basmati Rice (or whatever rice you would like to use)
¾ cup Coconut Sap Sugar
2 Large Eggs
2 Large Egg Yolks
3 tbsp. Arrowroot or Tapioca Flour (cassava root flour)
4 tsp. Vanilla Extract
750 ml (approx. 3 cups) Unsweetened Coconut Milk
1 teaspoon natural Salt (Himalayan Pink, Celtic, Murray River, etc.)
1 cup unsweetened shredded coconut

3 cups Chopped Tropical Fruit or 3 cups Mixed Berries (May be lightly sweetened with maple syrup, honey or coconut sap sugar and cooked into a syrup, if desired).

1. Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary.
2. Whisk ½ cup coconut sap sugar, eggs, egg yolks, arrow or tapioca root flour, and vanilla in large bowl to combine.
3. Bring coconut milk, ¼ cup coconut sap sugar, and salt to boil in heavy medium saucepan.
4. Pour over sugar-egg mixture, whisking constantly.
5. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened.
6. Remove from heat. Fold in cooked rice and coconut.
7. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.)

Spoon 1/4 cup rice pudding into small bowls or glasses. Top each with 1/4 cup fruit mixture.

This recipe currently has 0 comments. Add your own comment in the right hand menu.