Coconut Rice Pudding with Ginger-Flavored Pineapple-Berries Topping
This coconut rice pudding with ginger-flavored pineapple-berries topping is an explosion of colors and flavors! The sweet-sour-spicy taste will amaze you!
Ingredients
- For coconut rice pudding:
- ⅔ cup short round rice the sticky pudding type
- ⅔ cup water
- 160 ml coconut milk
- 3 Tbsps stevia powder or sugar, or any other sweetener
- 1 tsp lemon zest
- For topping:
- 1 cup freshly chopped pineapple
- 2 cups frozen mixed berries
- 200 ml water
- 3 Tbsps stevia powder (or any other sweetener
- 1 Tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tsp freshly grated ginger
Instructions
- For coconut rice pudding:
- Add water and coconut milk in a small pot.
- Rinse rice and add it into the pot.
- Let it boil for 5 minutes.
- Add lemon zest and sweetener.
- Remove from heat and cover with a lid.
- Let the rice absorb all liquid. It is preferably served cold.
- For topping:
- Add chopped pineapple, berries, water, sweetener, cinnamon and ginger into a medium pan.
- Add cornstarch and mix well.
- Cook for 5 minutes over medium heat, while stirring continuously.
- Cover with a lid and remove from heat.
- When both topping and pudding have cooled a bit, you can serve them. The pudding is best served cold so you may want to put them in the fridge for at least 30 minutes before serving.
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