Rice Pudding with Apricot Jam, Whipped Coconut Cream, and Toasted Coconut Shreds [Vegan]

• 1 cup (140 g) – org white arborio rice (gluten-free)
• 3 cups (720 ml) – plant-based milk
• 1/2 cup (120 ml) – pure maple syrup
• 1/2 tablespoon – org almond flavor extract
• 1/4 teaspoon – pink salt (or celtic salt recommended)
• 4 ripe apricots
• 1 tablespoon (14 g) – org raw turbinado sugar (or other unrefined sugar of choice)
• 1/2 teaspoon (2.4 ml) – lemon juice
• 1 Cup (140 g) – org coconut cream (full fat)
• 1 teaspoon (4 g) – stevia sweetener (powder)

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