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Say hello to risotto pudding, ya'll! I don't even know why I ever use the word ya'll because I am totally not charmingly southern.  I wish I were, but here I am in the great


Total time

50 minutes

Courses

Breakfast, Dessert


Ingredients

  • 2 cups unsweetened coconut milk
  • 3 cups skim milk
  • 1 tbsp canola or grapeseed oil
  • ⅔ cup arborio rice
  • dash coarse salt
  • 3 tbsp sweetener {honey, maple syrup, sugar}
  • 1 vanilla bean {or 1 Tbsp. vanilla bean paste or 1 tsp. pure vanilla extract}
  • ½ cup toasted coconut (divided)
  • ½ cup mango (diced)
  • 1 pint raspberries
  • ¼ cup hazelnuts, chopped and toasted {or other nut}
  • 6 sprigs mint, for garnish {optional}


Method

  1. In a large pot, bring coconut milk and skim milk to a simmer. Turn off heat but leave pot on the stove so it remains hot. Bring oil to medium-high heat in a large skillet. Add Arborio rice and sauté until rice becomes translucent; season with a dash of salt. To start, add about ½ cup of the milk mixture into the skillet and stir with the rice. The mixture should be simmering; adjust heat if necessary. Continue to stir as the rice absorbs the liquid, about 3-4 minutes. When almost all of the liquid has absorbed, add an additional ½ cup liquid. Repeat this process until all of the liquid is used up and the rice is creamy and tender. The entire process will take about 30 minutes. Stir in sweetener. Remove from heat. Slice the vanilla bean in half and scrape the seeds out with a knife. Stir seeds, ¼ cup toasted coconut and mango into the rice. Transfer to a glass bowl with a lid and refrigerate for 1-2 hours. Once cool, scoop into bowls and top with raspberries, remaining coconut, hazelnuts and mint {optional}.

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