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Recipe: Coconut Pumpkin Rice Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Looking for an easy & delicious recipe that captures all those delicious, cozy fall flavors? Look no further than this Coconut Pumpkin Rice Pudding. It’s naturally sweetened with pure maple syrup and is also vegan & gluten free.

4 servings

1 (13 1/2) ounce can unsweetened full fat coconut milk
2 cups water
1/4 cup pure maple syrup
1/2 cup unsweetened pumpkin puree
1/2 tsp Kosher salt
3/4 tsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 cup Arborio rice, briefly rinsed and drained
–toppings
brown sugar
sweetened coconut flake
ground cinnamon

Heat the oven to 350˚ F with the rack in the middle.
Bring the coconut milk and water to a boil in a 10″ cast iron skillet over medium-high heat. Mix to combine.
Whisk in the maple syrup, pumpkin puree, salt, pumpkin pie spice and vanilla.
Pour in the rice and mix well to combine.
Place the skillet in the oven and bake for about 50 minutes or until the rice is tender and the pudding is creamy. Stir once in the middle of cooking time.
Remove the skillet from the oven. Stir the pudding and let it sit for 15 minutes before serving.
Sprinkle individual bowls with brown sugar, coconut and cinnamon.

~ Marla Meridith