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