Chocolate rice pudding with rum and coconut caramel

Chocolate rice pudding with rum and coconut caramel

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A gluten-free creamy rice pudding made with raw cacao, agave nectar and dark rum.

The ingredient of Chocolate rice pudding with rum and coconut caramel

  1. 35g (1/3 cup) raw cacao powder
  2. 750ml (3 cups) skim milk
  3. 80ml (1/3 cup) agave nectar
  4. 1/2 tsp vanilla bean paste
  5. 100g white rice
  6. Toasted coconut chips, to serve
  7. 2 tbs Organic Coconut Sweet Spread (see Notes)
  8. 2 tsp dark rum

The instruction how to make Chocolate rice pudding with rum and coconut caramel

  1. Place cacao powder in a small saucepan. Whisk in 125ml (1u20442 cup) of the milk until smooth and combined. Add remaining milk, agave nectar and vanilla to pan. Bring to the boil over medium-high heat. Stir in the rice. Reduce heat to low. Simmer, stirring often, for 30 minutes or until rice is tender. Set aside for 15 minutes to cool slightly.
  2. Meanwhile, for the rum and coconut caramel, whisk all ingredients in a small bowl until smooth and combined.
  3. Divide rice pudding among 4 glasses. Drizzle with the caramel and sprinkle with the coconut chips.

Nutritions of Chocolate rice pudding with rum and coconut caramel

calories: 309.983 calories
calories: 5.4 grams fat
calories: 3.9 grams saturated fat
calories: 56.8 grams carbohydrates
calories: 32.4 grams sugar
calories:
calories: 9.9 grams protein
calories: 4 milligrams cholesterol
calories: 149 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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