01
Jul
2017

Baked coconut rice pudding (Low Fibre)

Rate this item
(0 votes)
Serves 6, 1-2 grams of fibre per serve
 
* Vegan, Vegetarian friendly
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
  1. Preheat the oven to 160 C lightly grease a 1.5 – 2 litre baking dish with coconut oil
  2. Mix all ingredients well to ensure they are combined and evenly distributed
  3. Pour into the baking dish
  4. Place the baking dish into a large oven pan and pour in 3 cms of water into the bottom of the oven pan
  5. Cook on low heat for 1 to 1 ½ hours
  6. Cool and serve with a sprinkle of nutmeg
Tastes nice with green tea or coconut ice cream