Baked Coconut Rice Pudding (121 )
Ingredients
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) |
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): | 4g |
