Coconut Rice Pudding with Lychees, Strawberries and Strawberry Rose Maple

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Rice pudding might seem like comfort food but there is no reason it has to lull your senses to sleep.  Here, I’ve used it as a platform to showcase our limited release Strawberry Rose Infused Maple but it would also be lovely with the Ginger or Makrut Lime-Leaf Infused, or just pure maple.

This recipe is vegan and gluten-free but there is a lot going on flavor-wise.  If you have never tried lychees, they are floral and sweet.  You may find them fresh at an Asian market but the canned versions are also quite good.  (The canned versions are also already peeled and pitted.) That floral essence pairs beautifully with both the fresh strawberries and the Strawberry Rose Infused maple. The coconut milk takes it in a tropical direction and the added toasted coconut give it some added crunch.

Coconut Rice Pudding with Lychees, Strawberries and Strawberry Rose Maple

  • 1 cup short grain white rice
  • 1 can unsweetened coconut milk (13oz)
  • ¼ cup maple syrup
  • 1 cup water
  • Pinch of salt
  • ½ cup peeled, pitted, chopped fresh or canned lychees
  • ½ cup almond, oat or coconut milk
  • ½ cup sliced strawberries
  • 1/3 cup shredded coconut
  • Runamok’s Strawberry Rose Infused, Makrut Lime-Leaf or Sugarmaker’s Cut pure maple syrup

In a medium sized pot, add the rice, can of coconut milk, maple syrup, water, and pinch of salt.  Bring to a boil then immediately reduce to a simmer.  Cook for approximately 15 minutes or until the rice is tender and has absorbed all of the liquid.  Remove from the heat and let cool completely.

Toast the shredded coconut by putting in a dry pan over medium heat.  Cook until it just begins to turn brown, about five minutes.  Toss with a spatula until it is medium brown and remove from the heat.

To the rice, add the chopped lychees and half a cup of milk of your choice.  Stir until blended, adding more milk if it is not creamy enough. Find four to six small serving bowls or glasses and put a spoonful of rice in the bottom of each.  Add a layer of strawberries and then another layer of rice.  Top each with toasted coconut. Serve with maple syrup of your choice.