Vegan rice pudding

Ingredients for 2 servings:

• 400 ml coconut milk or almond milk
• 100 g rice pudding
• 50 g desiccated coconut
• some blueberries, raspberries or strawberries
• 1 banana(s)
• Cinnamon
• Vanilla
• Coconut blossom sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegan, perfect as a snack or in the evening after a workout

First, place the rice pudding in a saucepan with coconut milk or almond milk (soy milk is not recommended) and bring to a boil while stirring. Optionally, you can also add a little sweetener at this point (preferably a sugar with a low glycemic value, such as coconut blossom sugar or stevia). Then reduce the heat and cook the rice pudding until soft. It’s okay to leave a little coconut milk over, as it will be absorbed by the desiccated coconut later. Once the rice pudding is cooked, add about ½ teaspoon of Ceylon cinnamon (low coumarin value) and 2 pinches of vanilla. The flavor will only be particularly intense if you add the spices at the end. Serve in a deeper dish – after the rice pudding mixture has been poured in, add desiccated coconut until the remaining coconut milk is absorbed. Finally, add a few berries (e.g., blueberries) and banana slices to the plate and enjoy a delicious vegan high-carb meal. Nutritional information: Coconut milk: approx. 20 kcal per 100 ml (compared to conventional cow’s milk: 48 kcal per 100 ml). Desiccated coconut: 600 kcal per 100 g (approx. 300 kcal per preparation according to this recipe). Rice pudding (uncooked): approx. 350 kcal per 100 g. Blueberries: approx. 40 kcal per 100 g. Bananas: approx. 375 kcal per 100 g.