This delicious pudding is a must try for any dessert menu!
To large saucepan set over medium-high heat, add 2 cups water; bring to a boil. Stir in rice, coconut milk, sugar, coconut oil and salt. Bring back to a boil.
Reduce heat to medium-low. Cook at a bare simmer, stirring frequently, for 30 to 35 minutes or until rice is very tender and mixture has thickened. Stir in vanilla.
Sprinkle with toasted coconut and cinnamon and serve warm. (Alternatively, cool in refrigerator until well chilled and serve cold, sprinkled with coconut and cinnamon just before serving.)
Top also with chopped tropical fruit, such as banana, pineapple or mango, and accent with a little freshly grated lime zest.
Substitute organic cane sugar with coconut sugar if preferred.
Coconut oil is a plant-based oil that is solid at room temperature and has a melting point of around 76º F, it can easily be used in either a solid or liquid state depending on the recipe. Coconut oil is separated from coconut meat and depending on the production method, it can have noticeable coconut aromas or taste completely neutral. This makes it suitable for cooking both sweet and savory preparations. Coconut oil is also considered a good substitute for butter due to its solid consistency.
This all depends on whether or not you have refined or unrefined coconut oil. Basically, refined coconut oil doesn’t taste like coconut, while unrefined does.
This oil is made from dried coconuts and is ¨refined¨ or cleaned of the particles, dirt, and imperfections, using a steaming process that causes the tropical flavor and aroma to be literally filtered out. This oil is the better option for cooking, thanks to its high smoke temperature and when you don’t want to add coconut flavor to your food.
This oil, also called “virgin” or “pure” coconut oil, is made from pressing fresh coconut meat, which means all that coconut flavor and smell stays in, as well as more of the nutrients, since the process doesn’t use heat or chemicals. It’s ideal for coconut lovers who are looking for that coconut taste.
You can use it anytime you want to infuse lots of coconut flavor into your cooking; swap it in for butter on toast or popcorn; Include it in your morning breakfast with the Gluten Free Banana Rice Waffles or add it into baking recipes with this Coconut and Almond Rice Tart or Jasmine with Quinoa Hazelnut & Dark Chocolate Energy Bites or exchange it with veggie oil to add even more flavor into a stir-fry or curry like this Curried Veggie Jasmine Rice with Quinoa Soup.
Mahatma® Rice has a large variety of coconut flavor recipes. Check out our blog post here for lots more ideas.