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Easy Coconut Rice Pudding

Serves: 4
Total Calories: 532

Ingredients

1 1/2 cups cooked brown jasmine or brown basmati rice
1 (14-ounce) can coconut milk
1/2 cup honey
1 teaspoon vanilla extract
1 1/4 cups canned diced peaches or apriocots, mango, or mixed fruit salad with their own juice (8.5 ounce can)

Directions:

Combine cooked rice, coconut milk, and honey in pan over medium heat. Cook, stirring frequently, until thickened, about 15 minutes. Remove from heat, stir in vanilla extract, and transfer to a serving bowl. Cover and refrigerate to chill. Once chilled, top with fruit. For a fancier presentation, spoon a little fruit into a dessert bowl or parfait cup, top with rice pudding, and then add a little more fruit.

Nutritional Facts:

Serves: 4
Total Calories: 532
Calories from Fat: 183

This Easy Coconut Rice Pudding recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.


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