Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, butternut squash coconut rice pudding. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Butternut Squash Coconut Rice Pudding is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Butternut Squash Coconut Rice Pudding is something that I’ve loved my whole life.
Indian pudding is an old-fashioned New England dessert made with cornmeal and molasses. It's delicious, but not the prettiest dessert, so we've given it a makeover by adding butternut squash and baking it. Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too!
To get started with this recipe, we have to first prepare a few components. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Coconut Rice Pudding:
- Make ready 1 . 1.5 cups roasted spaghetti squash
- Prepare 2 . 1 cup brown or white rice
- Prepare 3 . 1 Can of coconut milk
- Get 4 . 1 egg + 1 egg yolk
- Take 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Take 6 . 1-2 Cardamom pods
- Make ready 7 . 1 tbsp. bourbon – optional
- Prepare 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Prepare 9 . 1/2c shredded coconut unsweetened
Perfectly tender rice noodles are the perfect accompaniment for this scrumptious. <p>Senegalese coconut rice pudding—called sombi—usually has a porridge-like consistency and is eaten as a snack or for breakfast. · A healthy vegetarian Mexican-inspired dinner – butternut squash and black bean enchilada skillet. The sweet butternut squash paired with the red curry paste and creamy coconut milk has only solidified the fact that coconut curry and I Luci, the lovely reader who sent me the recipe (thanks, Luci!), suggested serving it over rice noodles and that is probably the best decision I've made all year. This vegan + paleo-friendly coconut lime butternut squash fried rice is filled with flavor. The rice was a big hit.
Steps to make Butternut Squash Coconut Rice Pudding:
- Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin
- In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
- Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
- Mash soften dates with fork Whisk the egg and egg yolks in a mix
- Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash
- Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.
The coconut and lime flavors come through very well without being too overpowering. Butternut squash is one of our favorite fall staples. These luscious butternut squash recipes will have you craving fall food all year long. Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie. Perfect for breakfast, dessert, or even a light snack.
So that is going to wrap it up for this special food butternut squash coconut rice pudding recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
