Coconut Black Rice Pudding
A tropical twist on traditional rice pudding, this version is packed with coconut flavor (featuring 3 types of coconut!), antioxidant-rich black rice, and a hint of sweetness. Serve with your favorite tropical fruit.
Servings: 4
Ingredients
- 1 c black rice rinsed
- 1 can full fat coconut milk reserve a few tablespoons for garnish if desired
- 1 c coconut water
- ½ tsp fine sea salt
- 1 tsp vanilla
- ¼ c maple syrup
- ¼ c shredded coconut
- Sliced of fresh fruit of choice- mango banana, orange segments, kiwi, passionfruit, or pineapple
Instructions
- In a medium pot, combine black rice, coconut milk, coconut water, salt, and vanilla. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered for 40-50 minutes, until rice is tender and most (but not all of the liquid has been absorbed- it will continue to thicken as it cools) (remaining liquid should be thick and glossy). Turn off heat and stir in maple syrup. Taste and adjust seasonings as desired.
- As the rice cooks, add the coconut to a small pan. Cook over medium heat until the coconut is toasted, about 5 minutes. Keep an eye on it and stir frequently to avoid burning.
- Spoon pudding into serving dishes and top with toasted coconut, a drizzle of reserved coconut, and prepared fruit.