My Coconut Rice Pudding will be the highlight at your next party! I’m blending the spices of my favorite holidays to bring a Vegan recipe that not only vegans will Love but everyone! The fun continues with special guest, Jerry Madison! You have asked and we have delivered! This episode we explore vegan friendly flavors plus Jerry becomes a sous chef in the kitchen! Please share this video with everyone you know, I mean it!
3 cups of Basmati rice
2 cups of fresh coconut milk
3 tbsp maple syrup
1 tsp of pumpkin spice
1 tsp of nutmeg
1 tsp ground cinnamon
1/2 cup shredded unsweetened coconut
Sliced mango, kiwi, watermelon, and or more of your favorite fruit.
1. In a medium sauce pan, cook the Basmati rice and bring to a boil. When cooked combine the rice with coconut milk, maple, pumpkin spice, nutmeg, and cinnamon. Bring to a boil, then reduce the heat to medium low and let it simmer for 15 minutes, stirring every 2 to 4 minutes. It should look creamy and thick.
2. Add in the shredded coconut and continue to cook for another 2-3 minutes.
3. Finally, serve with sliced mango, kiwi, watermelon, and extra coconut if desired.