Easiest Way to Cook Appetizing Butternut Squash Coconut Rice Pudding

Easiest Way to Cook Appetizing Butternut Squash Coconut Rice Pudding Delicious, fresh and tasty.

Butternut Squash Coconut Rice Pudding. Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"? All throughout my childhood I had to eat rice pudding.

It's delicious, but not the prettiest dessert, so we've given it a makeover by adding butternut squash and baking it. <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.

Roasted Butternut Squash Soup Recipe (Dairy + Gluten Free) - Healthy Holiday Recipe.

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.

You can have Butternut Squash Coconut Rice Pudding using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Butternut Squash Coconut Rice Pudding

1. Prepare 1 of . 1.5 cups roasted spaghetti squash.

2. It’s 2 of . 1 cup brown or white rice.

3. It’s 3 of . 1 Can of coconut milk.

4. Prepare 4 of . 1 egg + 1 egg yolk.

5. It’s 5 of . Cinnamon stick or 1 tsp. powdered cinnamon.

6. It’s 6 of . 1-2 Cardamom pods.

7. You need 7 of . 1 tbsp. bourbon – optional.

8. It’s 8 of . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla.

9. Prepare 9 of . 1/2c shredded coconut unsweetened.

This vegan + paleo-friendly coconut lime butternut squash fried rice is filled with flavor.

The rice was a big hit.

The coconut and lime flavors come through very well without being too overpowering.

While curry is simmering, prepare the rice.

Butternut Squash Coconut Rice Pudding step by step

1. 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.

2. 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..

3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients.

4. Mash soften dates with fork Whisk the egg and egg yolks in a mix.

5. 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.

6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean..

Combine curry powder, coconut, basmati rice, coconut milk, and water into your rice cooker or small pan.

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.

I highly recommend some crushed hazelnuts, shredded coconut, and cocoa nibs.

Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream.