Coconut Rice Pudding

Coconut Rice Pudding is a creamy and fragrant dessert that brings together the sweetness of coconut milk and the subtle flavors of pandan leaves, creating a delightful end to any meal. This Paleo-friendly treat is not only delicious but also satisfies your sweet tooth without refined sugars.

Ingredients

• Jasmine rice - 100g
• Coconut milk - 400ml
• Water - 200ml
• Honey - 2 tablespoons
• Salt - 1/4 teaspoon
• Pandan leaves - 2 (optional)
• Chopped nuts (e.g., almonds or walnuts) - 30g for topping
• Fresh fruit (e.g., mango or banana) - for garnish (optional)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, honey, and salt. If using pandan leaves, tie them in a knot and add them to the mixture.
3. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and cover the saucepan.
4. Simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed, stirring occasionally.
5. Remove the pandan leaves if used, and let the pudding sit for an additional 5 minutes off the heat, covered.
6. Serve the coconut rice pudding warm or chilled, topped with chopped nuts and fresh fruit if desired.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 54 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Coconut milk provides healthy fats that can help improve heart health.
• Jasmine rice is a good source of carbohydrates for energy, making this dessert a great post-meal treat.

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