Tropical Coconut “Rice” Pudding (Paleo-friendly)

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At this point of 2017, I’m sure most of us are familiar with the transformative powers of cauliflower. Perhaps you’ve tried out the ubiquitous “cauliflower crust pizza trend,” or dipped your toe in the waters of cauliflower mashed potatoes. If you have not, I encourage an open mind!

I truly believe that cauliflower can in no way replace the carb-y goodness of a true pizza crust, similarly to how spaghetti squash should NOT be thought of as a pasta equivalent. That being said, these fun veggie substitutes can certainly be celebrated in their own right. That’s exactly what we’re doing in the recipe below!

In this example I am drawing inspiration from one of my favorite restaurants in D.C., Thai X-ing. They have two locations, and Sunday evening is the vegetarian prix fixe menu. It’s highly recommended for aficionados of vibrantly spicy Thai cuisine!

The final course is typically a form of sticky rice common in Asian cultures, served with bright wedges of fresh mango. My recipe is more pudding that “sticky,” but I think you’ll enjoy the taste just as much. Additionally if you’re not feeling the fruity aspect, this recipe is easily modified toward other flavors (cinnamon raisin, anyone?).

This recipe is low in sugar and carbs but high in fiber. It’s also a great way to get a serving of vegetables in for picky eaters (of any age). Best of all, it only takes 15 minutes to have a piping hot bowl of healthy and delicious pudding to devour…I can’t stand the excitement so let’s get started!

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INGREDIENTS:

  • One small head of cauliflower (will yield 2 cups “riced”)
  • 2 cups unsweetened vanilla almond milk (use coconut milk here for richer taste)
  • 1/3 cup granulated sweetener of choice (I used Stevia, but you can also substitute 1/4 cup of maple syrup)
  • 1/4 cup unsweetened shredded coconut
  • 1 TBS vanilla extract
  • 1 and 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup raisins (optional)
  • 1 tsp lime zest (optional)
  • 1/2 mango, for topping
  • Lime wedges, for topping

METHOD:

  1. In a large food processor, pulse raw cauliflower until only small pieces remain. This may take a few rounds, depending on the size of your processor bowl.
  2. Measure out two cups of cauliflower “rice” and combine with milk in a medium saucepan over medium heat for one minute, stirring continuously.
  3. Add in remaining ingredients (except the toppings) and let come to a simmer.*
  4. Let bubble on low heat for about 10 minutes, until desired consistency is reached. If the mixture becomes too dry, add in a splash more almond milk.
  5. Serve hot or cold with slices of lime and diced mango. Paper umbrella optional.

NOTES

*If you would like a more traditional rice pudding, feel free to omit the lime, coconut, and raisins.

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