Coconut rice pudding

Hi guys, after a long break I decided to reactivate my blog, because I have many more recipes that I want to present to you and offer as an idea for your next meal. Many people wrote me messages expecting new recipes from me, but I really didn’t have the time because while my blog was on break I devoted myself to deep work on spiritual growth and development.

I have completed several trainings on energy techniques (Life Coach training, Hypnotherapy, Theta Healing, Animal Reiki etc.) and also the course I have been waiting for with all my heart, and that is the course for telepathic communication with animals, but now, to cut the story short in this post, everything that I have completed and the experience through which I have passed, you will be able to read in one of my next posts on my blog.

Now back to my love-cooking. Today I decided to cook and share with you a very easy but extremely tasty dessert which I’ve modified to vegan version of course. That is rice pudding or better known as ‘’sutliash’’.

This recipe is part of almost all Balkan cuisines, and is quite famous and is often consumed in other countries around the world. There are countless variations of this dessert, ie in this dessert you can use any kind of fruit (dried or fresh), sweetener, and type of milk.

I love the taste of coconut and I am quite addicted to coconut, so I prepared this recipe with coconut milk and coconut chips, which fits perfectly with the taste of the white rice itself. I don’t want to use fruit in this rice pudding because, I personally like it plain and with every bite, it melts in my mouth, so I can only feel the taste of coconut and rice in combination (although in this case I used fresh rose hips as decoration, they also give it a slightly sour taste, which fits perfectly with the taste of the pudding).

Best of all, this pudding can be eaten hot in winter to make you warm, but also cold in summer which is very refreshing and light dessert for hot summer days, and that’s why, this recipe is not only easy and quick to prepare, but it’s also very tasty in every time of the year. The taste of cinnamon as a spice, perfectly suits this combination of ingredients. You can also add cinnamon during the cooking of the rice, but I prefer to add it on the top, ie on the surface. It can stay in the refrigerator for up to three days without any problems.

You can surprise your family, guests, or friends with a delicious, quick, and inexpensive dessert ready in 20 minutes. If you do not like the taste of coconut, you can use other milk to your liking, because the preparation process remains the same. Experiment with flavors and additions and have fun preparing this recipe. Although in the end, I would recommend that you first decide to try it prepared this way.

And if you do make this coconut rice pudding or any other recipes from my blog, I would love to see them! Instagram, Tweet or send them to me on Facebook via the Just Flora No Fauna Facebook Page!

Thanks for following and for supporting what I do. Wishing you a lovely day 💖

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Creamy and healthy vegan rice pudding with coconut milk
and coconut chips. Very light and easy dessert, which can
be served hot or cold. Enjoy for breakfast, dessert or diner.

Author: Just Flora No Fauna
Recipe type: Dessert
Serves: 4 servings

I N G R E D I E N T S

• 4.2 oz white rice
• 1,5 Tbsp organic coconut oil
• 2.4 Cups coconut milk
• 3 Tbsp coconut chips
• 4 Tbsp brown sugar
• Cinnamon

I N S T R U C T I O N S

1. Put the coconut milk and coconut oil in a pot and bring it to boil on middle heat;
2. Add the washed rice and coconut chips into the pot and stir for 5 min.;
3. After 10 min of cooking, add the sugar and continue to stir 5 min. Try the rice carefully to see if it’s cooked, if not continue to stir occasionally until cooked;
4. Serve the rice pudding in glass cups or jars (which are placed on a countertop or table), and let It cool a bit. Serve it with cinnamon and fruit of your choice on the top;