Coconut Rice Pudding

This recipe is a healthier and tastier creamy version of a classic rice pudding.Coconut products are highly beneficial to the body and here's why:

▶︎ The fat in coconut is made up of MCT oils (medium-chain triglycerides) which are different from the fat we store on our body. This fat is metabolized differently than most dietary fats. It is highly utilizable for body energy functions.

▶︎ It can actually boost your metabolism and help you to lose weight!

▶︎ Although coconut is a saturated fat - it is a different form than animal fat and is always free of cholesterol.

▶︎ Coconut fats are great for cooking because they don't oxidize with heat, as many other liquid vegetable oils do.

▶︎ Coconut milk is a great alternative to dairy! Great quality fats with no lactose or cholesterol!

-Erika Weissenborn B.Sc. FNH, CHN




🥥 ½ cup water

🥥 2 Tbsp Holy Crap Apple Cinnamon cereal

🥥 ¼ cup arborio rice

🥥 1 can (13.5 oz) coconut milk

🥥 Orange zest

🥥 2 Tbsp honey, maple syrup or sugar



    ▶︎ Preheat oven to 250°F. Have ready an 8” x 8” square baking pan.

    ▶︎ Pour the water into a bowl, stir in the Apple Cinnamon cereal, and let sit for 5 minutes. Stir in the remaining ingredients then pour into the baking pan and bake for about 45 minutes.  Stir gently and bake for another 45 minutes.

    ▶︎ Spoon into individual bowls and enjoy!

    Leftovers will keep refrigerated in an airtight container for a couple of days.