Coconut Brown Rice Breakfast Pudding with Dates and Cardamom
Equipment
- 7-inch round cake pan insert, metal cake pan, or foil pan
- Bowls for serving
Ingredients
- 1 cup canned coconut milk
- ½ cup cooked brown rice
- ¼ cup unsweetened shredded coconut
- ¼ cup packed dark brown sugar or coconut sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- 4 large Medjool dates pitted and roughly chopped
- Heavy cream or coconut cream for serving (optional)
Instructions
- In a 7-inch round cake pan insert, metal cake pan, or foil pan, stir together the canned coconut milk, cooked brown rice, shredded coconut, brown sugar, salt, ground cardamom, and chopped Medjool dates.
- Place the pan in the air fryer and cook at 375°F (190°C) until the porridge is reduced, thickened, and browned on top, about 23 minutes, stirring halfway through.
- Remove the pan from the air fryer and divide the porridge among bowls.
- Drizzle the porridge with heavy cream or coconut cream, if desired, and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Enjoy this indulgent coconut brown rice breakfast pudding as a standalone breakfast or dessert. If serving for breakfast, pair it with a hot cup of coffee or tea. If serving as a dessert, a sweet dessert wine like a Moscato or a late-harvest Riesling would complement the richness of the coconut and the sweetness of the dates.Nutritional Information
Calories: 550 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 29 g | Fiber: 5 g | Sugar: 46 g
