Header Recipes

Baked Coconut Rice Pudding



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)

Baked Coconut Rice Pudding Directions

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 facts

Per Serving

Fibers (g): 2g