Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hey everyone, hope you are 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. This time, I am going to make it a bit tasty. This will be really delicious.

Butternut Squash Coconut Rice Pudding by: Brittnay. Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. —Brittnay. Butternut Squash Coconut Rice Pudding Healthy and delicious dessert, made with spiralised butternut squash and coconut rice.

Butternut Squash Coconut Rice Pudding is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Butternut Squash Coconut Rice Pudding is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:
  1. Take 1 . 1.5 cups roasted spaghetti squash
  2. Prepare 2 . 1 cup brown or white rice
  3. Make ready 3 . 1 Can of coconut milk
  4. Prepare 4 . 1 egg + 1 egg yolk
  5. Prepare 5 . Cinnamon stick or 1 tsp. powdered cinnamon
  6. Prepare 6 . 1-2 Cardamom pods
  7. Take 7 . 1 tbsp. bourbon – optional
  8. Make ready 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
  9. Prepare 9 . 1/2c shredded coconut unsweetened

Turn down the heat and let simmer gently. Stir continuously until the rice is soft, the mixture is creamy, and most of the liquid has been absorbed by the rice. A healthy twist on traditional pudding. The butternut squash adds a little sweetness and creamy texture to this scrumptious pudding.

Steps to make Butternut Squash Coconut Rice Pudding:
  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.

The squash is rich in vitamin A and C, both of which promote good health. When serving, just add some berries or coconut cream. Refrigerate for several hours to let set, then top pudding with vegan cool whip and cacao nibs and serve. Today my guest post on Maple Butternut Pudding is being featured at Eating Rules as part of the October Unprocessed Challenge. I revamped one of my favorite Fall desserts, Butternut Squash Pudding, to make it suitable for the challenge.

So that is going to wrap it up for this special food butternut squash coconut rice pudding recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!