Dairy-free tropical rice pudding
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Helen shares a delicious dairy free rice pudding for winter months - ideal if you're cutting back on dairy products in the new year.
First published in 2015
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If you love rice pudding but you’re trying to cut out sweet indulgent puddings then this version could be for you. It’s completely dairy and refined sugar free, and is sweetened naturally by dried (unsweetened) pineapple. The creaminess comes from coconut milk, which is a great alternative to milk if you’re intolerant or allergic to dairy. It really doesn’t need any extra sweetness from the coconut sugar but the nuttiness adds to the flavour.
Ingredients
Metric
Imperial
- 250g of pudding rice
- 600ml of water
- 400ml of coconut milk
- 150g of dried pineapple, dried mango, or a mix of both
- 1 tbsp of coconut palm sugar, optional
SAVE RECIPE
Method
1
Add the rice and water to a large saucepan and bring to the boil. Simmer gently for 10 minutes, stirring regularly
2
Stir in the coconut milk and dried pineapple (and mango and coconut palm sugar if using). Continue to cook over a low heat for 20-25 minutes until the rice is soft and most of the liquid has been absorbed
3
Serve warm or cold topped with sliced banana or toasted coconut
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