Coconut cauliflower rice pudding with raisins and cinnamon
This coconut cauliflower rice pudding is a creamy, low-carb alternative to traditional rice pudding, featuring the sweetness of coconut milk and brown sugar, with cinnamon and plump raisins for added flavor. Ideal as a comforting dessert, it's both nutritious and satisfying, offering a delightful blend of textures.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup cauliflower1 cup coconut milk
1 tbsp vanilla extract
1/3 cup brown sugar
1.50 tsp cinnamon
2 eggs
1/2 cup raisins
1/2 cup dried coconut meat
Coconut cauliflower rice pudding with raisins and cinnamon is a delightful twist on the traditional rice pudding. This recipe offers a lower-carb alternative by using cauliflower instead of rice, without sacrificing the creamy texture and rich flavors we all love. Combining the subtle sweetness of coconut and brown sugar with the fragrant touch of cinnamon and the chewy texture of raisins, this pudding is both nutritious and satisfying.
Instructions:
- Begin by ricing the cauliflower. Grate it using a box grater or pulse it in a food processor until it resembles rice grains.
- In a medium-sized saucepan, pour in the coconut milk and bring it to a gentle simmer over medium heat.
- Add the riced cauliflower, vanilla extract, brown sugar, and cinnamon to the simmering coconut milk. Stir well to ensure an even mixture.
- Continue to cook the mixture on medium heat, stirring frequently, until the cauliflower softens and the mixture begins to thicken, about 10-15 minutes.
- In a separate small bowl, lightly beat the eggs. Slowly temper the eggs by adding a small amount of the hot cauliflower mixture to the eggs while whisking continuously to prevent them from scrambling.
- Gradually pour the tempered egg mixture back into the saucepan, stirring constantly. Continue to cook for an additional 5-7 minutes or until the pudding thickens further.
- Stir in the raisins and dried coconut meat. Cook for a few more minutes until the raisins plump up and the flavors are well combined.
- Remove the pudding from the heat and let it cool slightly. Serve warm or refrigerate to serve cold. Optionally, garnish with a sprinkle of cinnamon or extra dried coconut on top.
Coconut cauliflower rice pudding with raisins and cinnamon is a versatile dish perfect for both breakfast and dessert. Whether you're looking for a healthier alternative to traditional rice pudding or just want to try something new, this recipe is sure to impress. Its creamy texture, combined with the warm flavors of coconut and cinnamon, makes it a comforting treat that can be enjoyed any time of the day. Give it a try, and it might just become one of your favorite go-to recipes!
Coconut cauliflower rice pudding with raisins and cinnamon FAQ:
Cook the cauliflower pudding mixture for about 10-15 minutes until the cauliflower softens and the mixture thickens. After adding the tempered eggs, cook for an additional 5-7 minutes until it thickens further.
You can substitute raisins with other dried fruits like chopped dates, cranberries, or apricots. Just note that the sweetness and texture might vary slightly depending on the fruit used.
Yes, this recipe is already dairy-free as it uses coconut milk instead of regular milk. Ensure all other ingredients, especially any add-ins, are also dairy-free.
A medium-sized saucepan is ideal for this recipe. It should be large enough to hold all the ingredients while allowing for easy stirring as the pudding cooks.
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk if needed.
Cooking Tips:
- Make sure to finely rice the cauliflower to achieve a texture that closely resembles traditional rice pudding.
- For added flavor, toast the dried coconut meat lightly before incorporating it into the pudding.
- If you prefer a thicker consistency, simmer the pudding a bit longer until it reaches your desired texture.
- You can substitute the raisins with other dried fruits like cranberries or chopped dates for a different flavor profile.
- For an extra touch of sweetness and crunch, consider sprinkling some toasted nuts or coconut flakes on top before serving.
Nutrition Facts
5 ServingsCalories 260kcal
Protein 4.71g
Carbohydrates 30g
Fiber 3.33g
Sugar 24g
Fat 16g
More recipes
Lemon tea jelly with brown sugar cream
A refreshing lemon jelly topped with brown sugar cream.
21 Apr 2026Peanut butter and dark chocolate cookies
Indulge in creamy peanut butter and rich dark chocolate cookies.
21 Apr 2026