This recipe is a healthier version of rice pudding but still creamy and delicious. You get healthier fats from the coconut milk and it won't spike your blood sugar like regular sugar does.
Surprisingly you cannot taste the flavor of coconut if you follow my recipe as is, however if you use less sugar or a different sugar, you may taste it.
Coconut Caramel Rice Pudding
3 Cups (packed) of cooked rice ( I used white basmati rice)
2 14 oz (or close) cans of full fat coconut milk
2/3 Cup of Coconut/Palm sugar*
pinch of salt or to taste
1 tsp of vanilla
In a medium size saucepan, add coconut milk, rice, sugar and salt. Cook on medium heat until rice pudding is almost as thick as you would like, take off the heat and let cool for 5 min. then add vanilla and mix well. Continue to let the pudding cool, it will thicken more as it cools.
When cool enough to eat, serve as is or with a dollop of whipped cream on top. Other topping ideas are...
* You could use regular brown sugar in place of the coconut sugar, I would only use 1/2 Cup since coconut sugar is not as sweet as regular. For just Coconut Milk Rice Pudding, sub 1/2 Cup of regular white sugar in place of the coconut sugar.
My next post will be about our adventures at the Sequoia National Park. Gorgeous Country!!