Coconut Cream Pudding

I mixed 1½-2 cups of cooked rice with a cup of coconut milk and 2 Tbs of almond milk (to clean out the can). I cooked it on med-low heat until it was thick and creamy, and then served it with maple syrup and mango, plus a sprinkle of cinnamon or cloves. It had a lot of flavour but not sweet. I really liked it.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.