Dessert
Coconut Cardamom Pudding
Made with rice milk and coconut milk, no dairy or eggs, in 15 minutes.
- Gluten-free
- Vegan
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 cups (400 ml) rice milk
- 1 cup (200 ml) coconut milk
- 4 tbsp coconut sugar
- 3 tbsp arrowroot starch
- 1 pinch cardamom
- 2 tbsp desiccated coconut
Method
- Whisk the rice milk, coconut milk, sugar, starch and cardamom together in a pan while cold.
- Cook over medium heat, stirring constantly, for about 6–8 minutes until the mixture begins to simmer and thickens.
- Pour into bowls and serve warm or chilled, sprinkled with coconut.