Coconut Rice Pudding with Mint Mulberry Compote

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March 7, 2017

Recipe by Snixy Kitchen


For the Vegan Coconut Rice Pudding

2 cups water

1 cup uncooked arborio white rice

2-2/3 cups canned lite coconut milk (a little less than two 14.5oz cans)

1-1/3 cups coconut water

2 tablespoons raw turbinado sugar

1 vanilla bean, split lengthwise and scraped

½ teaspoon pure vanilla extract (I use Rodelle Organics Vanilla Extract)

¼ teaspoon salt

½ cup coconut cream, chilled

¾ cup powdered sugar

For the Mint Mulberry Compote

5 cups mulberries or blackberries (24 ounces)

¼ cup raw turbinado sugar

1½ teaspoons chopped fresh mint (about 8 leaves)

2 tablespoons tapioca starch (or corn starch)


1For directions visit Snixy Kitchen


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