Vegan Coconut Rice Pudding
(gluten-free, low histamine)
11. June 2017
Probably one of the most frequently asked questions on my Instagram account is: „Conny, how do you make your coconut rice pudding?“.
So I think it´s appropriate that my first recipe blog will be, you guessed it, coconut rice pudding.
It´s super easy to make, #simplyconny style, and as far as taste goes, it never disappoints.
It has become one of my favorite foods, and it´s a life saver on days when my histamine intolerance is getting the better of me.
As a child I didn’t like the traditional warm sweet foods. Rice pudding and semolina porridge for example were disgusting to me. Obviously, and thankfully my taste buds have changed and I can enjoy meals like this to the fullest. Find more ideas ans inspirations in the recipe category!
My interpretation of this warm and sweet rice pudding is a perfect low-histamine and gluten-free breakfast that can be enhanced with your favorite toppings.
Have fun with the recipe!
Dairy - free
For 1 portion
2/3 cup jasmin rice (120g)
Every other rice is working too, but with it, it turns out perfectly sticky
3/4 cup water or plant milk (180ml)
2/3 cups coconut milk (160ml) full fat
1-2 tsp coconut sugar
Or an alternative sweetener of your choice
1 tsp coconut oil (a good portion please )
1 tsp coconut butter (optional)
Put the rice, coconut blossom sugar, plant based milk and coconut milk together in a pot and bring it to a boil. Then reduce it to a low heat, cover and simmer for roughly 15 minutes.
Do not stir too often and leave the lid closed!
Remove from heat, add the coconut oil and coconut butter.
If necessary add a little bit more coconut milk, depending on the desired consistency.
Put the rice pudding in a bowl and top it with fresh fruits, hot cherries, chocolate sauce, nut butters or whatever you want.