Ingredients
- 3 large free range eggs (or egg substitute)
- 650 mls of milk of your choice – nice with almond milk
- 10 grams of shredded coconut
- 2 tablespoons of coconut syrup
- 1 cup of precooked white rice
- 150 grams of frozen blueberries
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- ¼ teaspoon ground nutmeg (optional)
- Coconut oil to grease baking dish
- ¼ 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