Coconut Rice Pudding with Berries

Ingredients

• 1 cup arborio rice, rinsed thoroughly
• 1 13.5-oz can full-fat coconut milk, shaken well
• 2 cups coconut water or light coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 tablespoon vanilla bean paste
• 1/2 cup sweetened shredded coconut
• 1 1/2 cups mixed berries, hulled and chopped if large
• 1 tablespoon toasted coconut oil for the pan
• fresh mint leaves for garnish

Method

1. 1Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant, about 3 minutes, then set aside on a plate to cool.
2. 2In a heavy-bottomed saucepan, combine the rinsed arborio rice, coconut milk, coconut water, sugar, and salt over medium-high heat.
3. 3Bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
4. 4Reduce the heat to low, cover partially, and simmer gently for 20 minutes, stirring every 5 minutes to release the starches.
5. 5Check the texture; if the rice is tender and the mixture is thick and creamy, stir in the vanilla paste and half the toasted coconut.
6. 6Remove from heat and let the pudding sit covered for 5 minutes to allow the grains to fully absorb the remaining liquid.
7. 7Spoon the warm pudding into bowls, top with fresh berries and the remaining toasted coconut, and garnish with mint leaves.
8. 8Serve immediately while the contrast between the warm pudding and cool fruit is most distinct.

Nutrition per serving