Coconut Rice Pudding with Cinnamon Apples
15min
30min
8
444
Chef's Note
For a creamier texture, you can stir the rice pudding more frequently during cooking. This recipe can be made ahead and refrigerated for up to 3 days - simply reheat with a splash of water or coconut milk to restore creaminess. The apples can be prepared with different spice combinations based on your preference.
Tags
Ingredients
3 cups arborio rice
4 cups coconut milk (full fat)
3 cups water
1/2 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
2 teaspoons cinnamon
6 whole large apples (Honeycrisp or Gala)
1/4 cup brown sugar
1 tablespoon lemon juice
2 tablespoons coconut oil
1/4 teaspoon nutmeg
Instructions
- 1
Rinse 3 cups of arborio rice under cold water until the water runs clear.
- 2
In a large pot, combine the rinsed rice, 4 cups of coconut milk, 3 cups of water, 1/2 cup maple syrup, 2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- 3
Bring the mixture to a gentle boil over medium heat, then reduce to low heat and simmer for about 20 minutes, stirring occasionally to prevent sticking.
- 4
While the rice is cooking, peel, core, and dice 6 large apples into 1/2-inch cubes.
- 5
In a separate pan, melt 2 tablespoons of coconut oil over medium heat.
- 6
Add the diced apples, 1/4 cup brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg to the pan.
- 7
Cook the apple mixture for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape.
- 8
Check the rice pudding - it should be creamy and the rice should be tender. If needed, add a little more water or coconut milk if it becomes too thick.
- 9
Once the rice pudding is cooked, remove from heat and let it cool slightly for about 5 minutes.
- 10
Serve the coconut rice pudding warm with the cinnamon apples spooned on top.
Nutrition Information (per serving)
444
28g
50g
15g
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