Venezuelan Coconut Rice Pudding

A super creamy and decadent dessert that's whipped in no time. Completely vegan, gluten free and lactose free.

Total Time

35min

5.0

1 Rating

Author: Mi Terruño Food

Servings:

Ingredients

•

1 cup

Arborio Rice

•

2 1/2 cups

Full-Fat Coconut Milk

•

2 cups

Water

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

Whole Cloves

•

Lime , zested, juiced

•

1 cup

Sweetened Shredded Coconut

•

1 cup

Brown Sugar

Cooking Instructions

To a pot, add the Water (2 cups) , Arborio Rice (1 cup) and Whole Cloves (3) and leave to cook for 8 minutes stirring often with a wooden spoon at a medium temperature.

Then add the Full-Fat Coconut Milk (2 1/2 cups) , Simply Organic Cinnamon, Ground (1/2 tsp) , and Brown Sugar (1 cup) and cook for 10 minutes, stirring often to avoid sticking or burning with a wooden spoon at a medium temperature.

Once the rice is al dente, take off the heat and add the Lime (1) , stir, and then add the Sweetened Shredded Coconut (1 cup) .

Place the mix into a bowl and leave to cool down with plastic on top to avoid forming a skin.

Once it is cooled down, serve with more shredded coconut on the top and a clove for decoration. Serve and enjoy!

Author's Notes

If you prefer to make the dessert the day before and leave it in the fridge, note that it will get very hard and will lose its creaminess.

Reheat it in the microwave for a max of 2 minutes with more coconut milk stirring to get some of the creaminess back, then serve.

Note that adding the shredded coconut will make it slighter and dryer when is cooled down. If you prefer it more juicy, you can add 3 to 3.5 cups of coconut milk and an extra 1/2 cup of sugar.

For a white dessert substitute the brown dark sugar for white or for 200gr of condensed milk.

Nutrition Per Serving

CALORIES

349

FAT

6.7 g

PROTEIN

3.2 g

CARBS

71.1 g