Coconut Rice Pudding with Berries
Creamy short-grain rice simmered in coconut milk and rice drink with vanilla, served with berries and desiccated coconut – warm or cold, vegan and gluten-free.
- 35 min
- 515 kcal / serving
- easy
- vegan
- Protein
- 6.5 g
- Fat
- 21.8 g
- Carbs
- 70.6 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g short-grain rice
- 1/2 can coconut milk (400 ml each) (no additives)
- 300 ml unsweetened rice drink
- 1 tbsp sugar
- 1 pinch salt
- 1/2 vanilla pod
- 1/2 tsp ground cinnamon
- 200 g mixed berries (fresh or frozen)
- 1 tbsp unsulphured desiccated coconut
Method
- Slit the vanilla pod lengthwise and scrape out the seeds.
- Bring the coconut milk, rice drink, sugar, salt, vanilla seeds and pod to the boil in a saucepan. Stir in the rice, turn the heat to the lowest setting and let the rice swell, covered, for 25–30 minutes. Stir about every 5 minutes so nothing sticks to the bottom.
- Meanwhile, let frozen berries thaw in a bowl or warm them briefly in a small saucepan.
- Remove the vanilla pod and season the rice with cinnamon. If it is too firm, stir in a splash of rice drink.
- Divide the coconut rice pudding, warm or cold, between two bowls and top with the berries and desiccated coconut.
- Tip: Cook it the night before, chill it covered and eat it cold in the morning or warm it up with a little rice drink.
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