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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Toasted Coconut Rice Pudding

    Toasted Coconut Rice Pudding

    0
    By Alisa Fleming on April 6, 2014 Dairy Free Desserts, Dairy-Free Recipes

    This recipe for toasted coconut rice pudding is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Robin Batterson. To qualify, the recipe contains 8 core ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

    Toasted Coconut Rice Pudding (dairy-free, gluten-free)

    So Delicious Dairy Free Recipe Madness Contest - BadgeRobin says this dairy-free and naturally gluten-free toasted coconut rice pudding is “an upscale company version of a homey family dessert.”

    For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

    Special Diet Notes & Options: Toasted Coconut Rice Pudding

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

    Toasted Coconut Rice Pudding
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    Note that the recipe also requires some chilling time in the refrigerator.
    Author: Robin Batterson
    Serves: 2-4
    Ingredients
    • 2 eggs, separated
    • 1 quart So Delicious Dairy Free Unsweetened Coconut Milk Beverage (Robin uses 1 package Culinary Coconut Milk (equivalent to 1 can of full-fat coconut milk) and the rest coconut milk beverage when she wants a richer result)
    • ¾ cup granulated sugar
    • ½ cup uncooked rice
    • 1 teaspoon vanilla extract
    • 7 ounces coconut flakes, toasted
    Instructions
    1. Mix egg yolks, coconut milk, sugar, rice, and vanilla in saucepan, bring to boil, turn down the temperature, and simmer, stirring occasionally. Keep cooking until most all the milk is absorbed and you just have cooked rice in a custard type base. Transfer custard to a bowl, cover and chill.
    2. While custard cools spread coconut on a baking sheet and toast in a 350ºF oven until lightly toasted, stirring every 2 minutes for even browning. Cool.
    3. When custard has cooled, in separate bowl beat reserved egg whites till stiff peaks form, fold into custard and return to refrigerator.
    4. Rice pudding can be put into individual dishes or one large one, Cover top with coconut or just around edges, your choice.
    3.2.2310
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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