Pineapple Coconut Rice Pudding
Ingredients
- 1 cup raw rice
- 4 Cups coconut milk
- 2 Cups pineapple (fresh or canned)
- 1/2 cup brown sugar
- 1/2 cup coconut cream
- 1/2 cup shredded coconut (or coconut flakes)
- 1 Tsp coconut oil
Note
Use nut butter instead of coconut cream to get a creamy texture !
Directions
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| Cut pineapple into small bits or shreds. |
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| Cook pineapple, rice and coconut milk in a slow cooker/crockpot for 4 hours. Check every hour and stir it to ensure it doesn't stick to the bottom of the pot. |
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| After 4 hours, add sugar, coconut cream , coconut oil and saffron strands and cook another 15 minutes. |
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| Toast coconut flakes on a dry pan till golden brown. |
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| Serve coconut rice pudding hot or cold with a generous serving of toasted coconut. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!