Recipe Rice Pudding Coconut Cream

This delicious and creamy treat was created by the food blogger melissa erdelac mama gourmand using minute jasmine rice canned coconut milk and other pantry staples.

Recipe rice pudding coconut cream. Whisk together egg with 1 2 cup milk. Stir milk and eggs into pudding stirring constantly to keep pudding from sticking at least 2 minutes. If the coconut milk is too hot the fat will separate from the rest and it wont smooth and creamy.

Bring to a simmer. Add to coconut rice mixture and cook stirring constantly for 2 more minutes. Mash the banana and stir it in.

Garnish pudding with pineapple wedge. I made it print. Stir occasionally and let it simmer on low heat for about 30 minutes until things get well creamy.

Cook stirring occasionally until mixture is thick and creamy about 10 minutes. Mix together rice coconut milk and milk with vanilla essence in a small saucepan and simmer on the stove stirring frequently to avoid it burning on the bottom for about 5 8 minutes until thick and creamy. In a large pot place the rice whole milk and coconut milk together over high heat.

Stir over medium heat and bring to a boil. Refrigerate until chilled about 1 hour. Remove pot from heat and stir coconut oil vanilla extract and coconut extract into pudding.

Cook rice add rice whole milk and coconut milk in a large pot. Stir through sweetener of choice. Cook for 5 to 10 minutes or until the rice is heated through and the mixture.