Description
Creamy Coconut Rice Pudding with a tropical kick—super easy to make, a real joy to eat, and it’s vegan too! Maybe even better than the original?
Ingredients
- 1 can (400ml Size) Coconut Milk
- ¼ cups Short Grain White Rice
- 1 Anise Star
- 1 pinch Salt
- 1 Banana, Mashed (optional)
- ¼ cans (440ml Size) Pineapples Or ¼ Fresh Pineapple
Preparation
Pour coconut milk in a pot over medium heat. Bring to a boil. When milk just starts to boil, stir in rice and reduce heat to low. Add vanilla sugar, anise star, and salt. (If desired, stir in mashed banana.)
Stir occasionally and simmer over low heat for about 30 minutes until creamy. If using canned pineapple, add 3 to 4 tablespoons pineapple juice to the rice mix to give it a fruity kick.
Serve with diced pineapple chunks, or blend the pineapple and layer the puree on top of rice pudding.
