Creamy Coconut Rice Pudding
Servings: 3 people
Pour the coconut milk in a pot. Give it some heat - medium.
Stir in the rice once the milk just starts to boil. Reduce the heat to low quickly. Seriously! If the coconut milk is too hot the fat will separate from the rest and it wont smooth and creamy.
Flavour things up with vanilla extract, sugar, anise star and salt.
Optional: mash the banana and stir it in.
Stir occasionally and let it simmer on low heat for about 30 minutes until things get well creamy. Cover the pot with a lid.
If you use canned pineapple: add 3-4 tbsp of pineapple juice to the rice mix to give it a fruity kick.
Serve with diced pineapple chunks.
Optional: Blend the pineapple and layer the puree on top of your serving of rice pudding.
Serving: 196g | Calories: 423kcal | Carbohydrates: 27.1g | Protein: 4.7g | Fat: 35.6g | Saturated Fat: 31.5g | Sodium: 74mg | Potassium: 441mg | Fiber: 3.9g | Sugar: 10.5g | Vitamin C: 24.8mg | Calcium: 30mg | Iron: 3.2mg