Allergen Cooking · breakfast · cooking · Gluten-Free · Plant Based Diet

Tropical Breakfast Rice Pudding


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



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.

NaBloPoMo November 2013

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