This Coconut Plantain "Rice" Pudding is gluten-free, vegan, Paleo, and like nothing you’ve ever tried before (unless you’ve had plantain rice pudding before, that is). First off, it only has just five ingredients and somehow, the flavors are so incredible, you’d think this would be some fancy schmancy dessert at a Michelin-rated restaurant. The medium-ripe plantains give the dish a sweetness that’s subtle, not overwhelming. The cinnamon gives the pudding that familiar aroma and comforting taste (like a porridge), and the raisins and coconut add more sweetness and texture. The best part? It takes 10 - 15 minutes to make! Honestly, who has the time to bake a cake these days? Everyone’s all about the mug cakes now! Ditch the microwave and the unhealthy ingredients. Instead, make this rice pudding. And then come back and let me know what you thought.
Coconut Plantain ‘Rice’ Pudding [Paleo, Vegan]
- 1 1/3 cup vanilla almond milk
- 1 medium-ripe plantain, peeled, spiralized
- 1/8 tsp cinnamon
- 1/4 cup raisins
- 1-2 tsp coconut flakes
- Place your plantain noodles into a food processor and pulse until made into rice-like bits. Place into a medium saucepan, along with 1 cup of the almond milk.
- Bring the contents of the saucepan to a boil. Once boiling, lower heat to a simmer. Simmer for 10 minutes. At around 5 minutes, the rice should have reduced. Whenever it does reduce (almost starts sticking to the bottom), add in the other 1/3 cup of milk. Let reduce, stirring occasionally until creamy.
- Once done, remove from heat and add in the cinnamon, coconut flakes and raisins. Stir until the cinnamon dissolves into the pudding.
- Pour into a bowl and enjoy!