Description
A creamy, wholesome rice pudding made with coconut milk, naturally sweetened with dates and fresh berries, and topped with crunchy walnuts. This no-sugar-added dessert or breakfast bowl is packed with nutrients and flavor—perfect for clean eating without compromise.
Ingredients
Units
Scale
Main Ingredients:
- 1 cup cooked white rice (preferably short grain or jasmine)
- 1 cup unsweetened coconut milk
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp ground cinnamon
- Pinch of sea salt
Additional Toppings:
- 4 Medjool dates, pitted and sliced
- 1/4 cup chopped walnuts
- 1/2 cup fresh strawberries, chopped
- 1/3 cup fresh blueberries
Instructions
- Cook the Rice Pudding: In a small saucepan over medium heat, combine the cooked rice, coconut milk, shredded coconut, cinnamon, and sea salt. Stir gently and cook for 5–7 minutes until the mixture thickens slightly and becomes creamy.
- Cool and Transfer: Remove from heat and let cool for a few minutes before transferring to a glass dish or serving bowl.
- Add Toppings: Top the pudding evenly with sliced dates, chopped strawberries, blueberries, and walnuts.
- Serve: Serve warm or chilled. Keeps well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 13g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg