Coconut Rice Pudding Brûlée

Creamy and delicious rice pudding prepared with vegan ingredients.

Prep Time

10 minutes

Cook Time

45 minutes

Yields

6 servings

Easter Recipes

Bake it Good when you use Florida Crystals® Regenerative Organic Certified® sugars. Discover our collection of Easter recipes and get inspired by some classics and new favorites.

Ingredients


  • 4 cups Coconut milk, unsweetened
  • 1 cup Coconut cream, unsweetened
  • 1 Vanilla bean
  • 1 cup Arborio rice
  • ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ¼ teaspoon Salt
  • 2 tablespoons Florida Crystals® Turbinado Cane Sugar

Instructions

Step 1

In a large saucepan, combine the coconut milk and coconut cream. Split the vanilla bean and scrape out the seeds, add vanilla seeds and scraped pod to the coconut mixture. Bring the mixture to a boil.

Step 2

Add to the coconut mixture the rice, raw cane sugar, and salt. Stir. Reduce the heat to a simmer and cook for 45 minutes, stirring occasionally. Cook with the saucepan uncovered until the rice is very tender. Remove from heat and spoon the rice pudding into serving bowls. Serve warm or cold. Before serving, pour turbinado cane sugar over the rice pudding and carefully brulée until sugar melts and caramelizes.

Chef's Tip

You can skip the brulée step and instead top the rice pudding with toasted coconut or fresh fruits.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER