I'd love to show you how to make this super-simple Coconut Rice Pudding, a gluten-free, dairy-free recipe I created for Freutcake a few weeks ago. Sound good?
The not-so-secret ingredient in this dessert? Coconut milk! It's sweet, nutty and totally cow-free (aka bonanza)! Toss it in a pot with frozen cooked white rice, sugar, vanilla and you're drooling—guaranteed.
If you can't find frozen cooked white rice in your regular grocery story, double check Whole Foods. They make my favorite kind (it's just 365 brand). Still no luck? Cook up some white rice from scratch or use leftovers from takeout Chinese—now that's super resourceful!
For an extra-special presentation, serve this coconut rice pudding in fresh coconuts. I kid you not, this is way easier to do than you think. I posted a quick how-to video with coconut cracking instructions on YouTube incase you need a little extra help. Let me know what you think! xo
5-INGREDIENT COCONUT RICE PUDDING
SERVES: 6 to 8
1 (13.5) ounce can light coconut milk
1 1/2 to 2 cups sugar
1 vanilla bean, seeds scraped
2 teaspoons vanilla extract
2. Transfer pudding to a bowl, cover and refrigerate until cold, about 1 hour. Scoop into small glass bowl or serve in fresh coconut cups. Store leftovers in the fridge for up to 5 days.