This creamy coconut milk rice pudding is perfect for adults and babies.
My 6 months and 1/2 Lobster and I enjoyed it very much!
Positive: Coconut milk is an excellent substitute to cow’s milk, it’s rich in fibre, vitamins, iron, calcium, magnesium,… and it has a delicate flavour.
Negative: There is no fresh fruit here… but it’s a basic recipe so no one forbid you to serve your coconut rice pudding with fresh mango dice for example!
- 50g rice (for risotto)
- 15 cl coconut milk
- shredded coconut
In a small pot, add 15 cl of coconut milk and 10 cl of water and bring to a simmer. Add rice, shredded coconut and cook for about 20 minutes on low heat while stirring regularly.
The rice is ready when it is very creamy after absorbing almost all the liquid.
For baby: allow your coconut rice pudding to cool a bit before to serve to baby. If you place it in the fridge it will solidify but you can just warm it up 10 seconds in the microwave with a drop of water.
For you: I ate it with a little of cinnamon but a spoon of honey would be nice too! You could also try with some lime zest on top!