Baked coconut rice pudding

High fibre

Ingredients

• 3 large free range eggs (or egg substitute)
• 650 ml milk of your choice (nice with almond milk)
• 50 grams shredded coconut milk
• 2 tablespoons coconut syrup
• 1 cup precooked brown rice
• 2 tablespoons sunflower seeds
• 150 grams frozen blueberries
• 1 teaspoon vanilla extract
• Coconut oil to grease baking dish
• 1/4 teaspoon ground nutmeg (optional added as a sprinkle after baking)

Method

Preheat the oven to 160 C lightly grease a 1.5 – 2 litre baking dish with coconut oil.

Mix all ingredients well to ensure they are combined and evenly distributed.

Pour into the baking dish.

Place the baking dish into a large oven pan and pour in 3 cms of water into the bottom of the oven pan.

Cook on low heat for 1 to 1 ½ hours.

Cool and serve with a sprinkle of nutmeg.

Tastes nice with green tea or coconut ice cream.

Nutrition

Type	Quantity
Fiber	4g

Low fibre

Ingredients

• 3 large free range eggs (or egg substitute)
• 650 ml milk of your choice (nice with almond milk)
• 10 grams shredded coconut
• 2 tablespoons coconut syrup
• 1 cup precooked white rice
• 150 grams frozen blueberries
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract
• 1/4 teaspoon ground nutmeg (optional)
• Coconut oil to grease baking dish
• 1/4 teaspoon ground nutmeg (optional added as a sprinkle after baking)

Method

Preheat the oven to 160 C lightly grease a 1.5 – 2 litre baking dish with coconut oil.

Mix all ingredients well to ensure they are combined and evenly distributed.

Pour into the baking dish.

Place the baking dish into a large oven pan and pour in 3 cms of water into the bottom of the oven pan.

Cook on low heat for 1 to 1 ½ hours.

Cool and serve with a sprinkle of nutmeg.

Tastes nice with green tea or coconut ice cream.

Nutrition

Type	Quantity
Fiber	2g