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Coconut Rice Pudding July 27, 2011

Filed under: gluten-free,Recipes & Food Ideas,vegan dessert — sharonsweets @ 5:54 pm

Yield: 6 servings


3/4 cup arborio rice

2 cups water

1 tablespoon coconut oil


3/4 cup silken tofu, drained

1/2 cup coconut milk

1 1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

3/4 cup granulated sugar

1/3 cup brown sugar

1 teaspoon finely grated lime peel

2/3 cup shredded coconut


1/3 cup shredded coconut

1 tablespoon coconut oil, warmed until liquid

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

To make the rice, cook the unrinsed rice and water in a medium pot until boil, then reduce to low heat, covered, for about 15 minutes . Turn the heat off and let it sit for about 6-10 minutes, until the water is absorbed.

To make the cream, process all of the cream ingredients in a blender or food processor.

Fold into the rice in the pan. Let the mixture sit and cool.

Spoon evenly into six 6 ounce ramekins, cover with plastic wrap, and let cool. Refrigerate for several hours before serving. Keep refrigerated.

Top with remaining 1/3 cup coconut, coconut oil, brown sugar and ground cinnamon.

Broil for 3-4 minute or until coconut is golden brown.

Serve warm.


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