Coconut Rice Pudding

n

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:

nn

▶︎ 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.

nn

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

nn

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

nn

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

nn

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

n

-Erika Weissenborn B.Sc. FNH, CHN

n

n

SERVINGS: 5-6

n

INGREDIENTS

n

🥥 ½ cup water

n

🥥 2 Tbsp Holy Crap Apple Cinnamon cereal

n

🥥 ¼ cup arborio rice

n

🥥 1 can (13.5 oz) coconut milk

n

🥥 Orange zest

n

🥥 2 Tbsp honey, maple syrup or sugar

n

n

n

DIRECTIONS

nn

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

nn

▶︎ 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.

nn

▶︎ Spoon into individual bowls and enjoy!

n

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

n

n