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Ingredients
- 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
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Recipe Courtesy of
Anna Olson
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.
- Easy
- 10 min
- 25 min
- 15 min
- 2 steps
- 9 Ingredients
- Easy
- 2 steps
- 9 Ingredients
- 10 min
- 25 min
- 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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Ingredients
- 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
Nutrition
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