Serves 4 people
75 g raw cashews (for cashew milk)
237 mL water
250 mL coconut milk
60 mL arborio rice
3 tbsp sugar
2 tsp finely grated lime zest
1 tsp vanilla extract
garnish:

100 g fresh berries
50 g toasted coconut shavings and/or cashews for garnish

Recipe Courtesy of
Anna Olson

Coconut Cashew Rice Pudding

This no-bake, vegan dessert is incredibly easy to make! This recipe includes making your own cashew milk, a rich and tasty alternative to almond milk. Should raw cashews not be available, you can use the same measure of unsweetened almond milk.

Difficulty: Easy

Preparation: 10 min
Cook: 25 min
Clean up: 15 min

Steps: 2 steps
9 Ingredients

Difficulty: Easy
Steps: 2 steps
9 Ingredients

Preparation: 10 min
Cook: 25 min
Clean up: 15 min

Instructions

Make cashew milk
- Put 75g cashews in a blender or food processor with 237mL of water and puree until smooth (you do not have to strain this).

Cook the pudding
- Pour the cashew milk, coconut milk, Arborio rice, sugar and lime zest in a medium saucepot and whisk while bringing it up to a simmer over medium heat.
- Cover loosely and let it simmer gently, stirring often, until the rice is tender, about 25 minutes.
- Remove the pot from the heat and stir in the vanilla.
- Cool the pudding to room temperature and then chill in the refrigerator.

Garnish and Serve!

Garnish pudding with fresh berries, coconut shavings and/or toasted cashews before serving. Make tandoori baked chicken thighs here.

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Name: Coconut Cashew Rice Pudding
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H25M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 75 g raw cashews (for cashew milk); 237 mL water; 250 mL coconut milk; 60 mL arborio rice; 3 tbsp sugar; 2 tsp finely grated lime zest; 1 tsp vanilla extract; garnish: 100 g fresh berries; 50 g toasted coconut shavings and/or cashews for garnish