Chocolate Coconut and Pecan Rice Pudding with Caramel Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • ⅓ cup rice
  • 1-1/4 cups unsweetened coconut milk beverage
  • 1 tablespoon cocoa powder
  • ¼ cup pecans
  • ¼ cup loosely packed brown sugar
  • ¼ cup toasted coconut
  • ¼ teaspoon vanilla
Caramel Sauce (Optional)
  • ½ cup sugar
  • 2 tablespoons water
  • 1 tablespoon dairy-free margarine
  • ½ teaspoon vanilla extract
  • ¼ cup plain dairy-free creamer
Instructions
  1. Add all ingredients into a pot, mixing well. Bring to a boil. Reduce to a simmer and cover, cooking about 12 minutes or until rice is fully cooked through. Serve warm or cold, garnished with caramel, extra pecans, coconut and shaved chocolate.
Caramel Sauce (Optional)
  1. Combine water and sugar in a pot over medium low, stirring until sugar is dissolved.
  2. Bring heat up to medium high and cook for another couple minutes until sugar starts to brown. At this point whisk in coconut milk creamer, vanilla and margarine. Cook for another 2 minutes. Remove from heat and cool.
  3. Keep refrigerated up to a week.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/caramel-pecan-rice-pudding