Vegan coconut rice pudding with berry topping
Have you ever cooked rice pudding with coconut milk? Rice pudding in itself is already extremely tasty, but with that certain coconut note it is definitely the ultimate – at least if you are a big coconut fan like me. Coconut provides welcome refreshment, especially in summer when temperatures are warm.
The advantage is that you can enjoy it both cold and hot. Personally, I prefer rice pudding cold. This means it can be easily prepared in larger quantities and is also ideal as a to-go meal, for example as breakfast for the office if you don't have much time in the morning.
You can enjoy it for breakfast, as a main meal or even as a dessert. A true all-round talent, then. I like it. :-)
You can also experiment wildly when it comes to toppings. In summer I would lean towards fresh berries and nuts. In winter, rice pudding also tastes wonderful with fruit compotes, such as apple-cinnamon, pear-anise and so on. There are definitely no limits to creativity.
200 g rice pudding
400 ml coconut milk
300 ml water
1 tsp cinnamon
1 pinch of salt
2 tbsp desiccated coconut
3 tbsp maple syrup (optional)
150 g of favorite berries e.g. blueberries
1 handful of chopped nuts e.g. hazelnuts
Bring the rice, coconut milk and water to the boil briefly. Then simmer on medium heat for about 25-30 minutes until the rice is cooked and nice and creamy. If necessary, add some more water. Stir regularly.
Then stir in cinnamon, salt, coconut flakes and optional maple syrup and season to taste.
Pour the finished mixture into two bowls and top with toppings. Enjoy either warm or cold. Optionally sweeten with maple syrup.