Rice pudding is dessert, right? Not necessarily! It can also be a warming breakfast. I have updated the basic concept with two kinds of freeze-dried fruit, Let’s Do Organic Creamed Coconut and luscious Organic Coconut Sugar.
A great way to have both a vegan and gluten-free breakfast. Perfect for cold mornings 🙂
Tropical Breakfast Rice Pudding
- 2 cups instant rice
- ½ cup Creamed Coconut
- ¼ cup Organic Coconut Sugar
- ¼ cup freeze-dried mangoes, crumbled
- ¼ cup freeze-dried bananas, crumbled
- 2 tsp potato starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- 2½ cups unsweetened coconut milk
Open the bar of creamed coconut. If your kitchen is cool (under 70°) It will be solid. If you live in a warm area, chill the bar first for 30 minutes. Take a cheese grater, place on a large rimmed plate, finely grate the whole bar, measure out the amount needed, store the rest in a tightly sealed container. (If you live in a warm area, store in your refrigerator for best results after grating.)
Bring the coconut milk to boil in a small saucepan, add dry ingredients, stir well. Cover and turn off the stove. Let sit for 10 minutes, stir before serving.
Serves 2 to 3, depending on appetite.