Rice pudding is dessert, right? Not necessarily! It can also be a warming breakfast. I have updated the basic concept with two kinds of freeze-dried fruit, Let’s Do Organic Creamed Coconut and luscious Organic Coconut Sugar.
A great way to have both a vegan and gluten-free breakfast – and for all of our readers who don’t eat this way, you will love it!
Tropical Breakfast Rice Pudding
- 2 cups instant rice
- ½ cup Creamed Coconut or powdered dry milk (for non-vegan)
- ¼ cup Organic Coconut Sugar or brown sugar, packed
- ¼ cup freeze-dried mangoes, crumbled
- ¼ cup freeze-dried bananas, crumbled
- 2 tsp potato starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
At Home -
Open the bar of creamed coconut. If your kitchen is cool (under 70°) It will be solid. If you live in a warm area, chill the bar first for 30 minutes. Take a cheese grater, place on a large rimmed plate, finely grate the whole bar, measure out the amount needed, store the rest in a tightly sealed container.
Add all the ingredients into a quart freezer bag for FBC Method, or a sandwich bag for the other methods.Mark bag with permanent marker “Add 2½ cups water”.
FBC Method -
Place bag in a cozy, add near boiling water, stir, seal and let rest for 15 minutes, Stir before serving.
Insulated Mug Method -
Add the dry mix to a large insulated mug, add boiling water and stir. Cover and let rest for 10 minutes, stir well.
One Pot Method -
Bring the water to boil in a 1L or bigger pot, add dry mix, stir well. Cover and take off the stove. In cool weather place in a pot cozy for best results. Let rest for 10 minutes, stir before serving.
Serves 2 to 3, depending on appetite.
- This recipe can be halved for solo planning.
FTC Disclaimer: We received product samples used in this recipe. This recipe is an original by Sarah.