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Chocolate rice pudding with rum and coconut caramel
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Decadent gluten-free rice pudding with raw cacao, agave nectar, and dark rum.
Ingredients:
  • 35g (1/3 cup) raw cacao powder
  • 750ml (3 cups) skim milk
  • 80ml (1/3 cup) agave nectar
  • 1/2 tsp vanilla bean paste
  • 100g white rice
  • Toasted coconut chips, to serve
  • 40.00 gm Organic Coconut Sweet Spread (see Notes)
  • 2 tsp dark rum
Instructions:
  • In a small saucepan, combine cacao powder and 125ml (1⁄2 cup) of milk, whisking until smooth. Add the rest of the milk, agave nectar, and vanilla. Bring to a boil over medium-high heat. Stir in the rice, reduce heat to low, and simmer for 30 minutes until the rice is tender. Let it cool for 15 minutes before serving.
  • Prepare the rum and coconut caramel by whisking all ingredients in a small bowl until smooth and well combined.
  • Transfer the delicious rice pudding evenly into 4 elegant glasses. Generously drizzle with the scrumptious caramel sauce, then sprinkle with the crunchy coconut chips for a delightful finish.

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