We don’t eat a lot of grains in our house. White rice and millet are about the only two grains that sneak in once in a while.
When I do make rice, I typically just serve it plain. But lately, Tiny has been asking for rice pudding. I have no idea where she learned about it but I decided to oblige and create my version of rice pudding using coconut milk, coconut oil, and some other goodies.
The results were delicious. I steer clear of all grains but couldn’t help myself! This was really, really scrumptious!
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An easy, scrumptious recipe for coconut milk rice pudding that can be served warm or cold. This can be served warmed (our favorite) or chilled and eaten cold. This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.Easy Coconut Milk Rice Pudding
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 4
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 358Total Fat: 28gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 20mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
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