Rice-less, dairy-free “Chocolate, coconut rice pudding”
I based this off of a recipe I found in some random “spiralizer” cook book, while learning how to “rice” raw plantains. Then I changed everything.
FIRST, how to “rice” a plantain. I used the blade from a fancy doo-dad I had in my cabinet. You could probably get the same effect from finely dicing, if you don’t have a spiralizer or mandolin handy. The effect is to get the raw plantain into the size and texture of rice.
..2 1/2 cups Chocolate Almond Milk
..1/2 cup Cacao Butter (a half cup measured in solid form...melted, comes out to be about half that volume)
..Chopped nuts (I used almonds)
..Chopped dried fruit (I used candied apricots)
..Coconut flakes (I used unsweetened)
..A few dashed of cinnamon
..Whipped topping (You don’t need this, but I had left over Coconut Whipped topping in the fridge)
1. In either a small saucepan or microwave, melt about a half cup of cacao butter. Set aside.
2. In a medium saucepan, combine 2 cups of the almond milk with “riced” plantains. Bring to boil on high heat then simmer on low for 5-10 minutes until the “rice” starts to stick to the saucepan. Add the remaining 1/2 cup almond milk and cook until that has evaporated and your plantain is chewy, like soggy rice. At this point stir in brown sugar (or honey, or nothing.) and melted cacao butter.
3. While cooking “rice”, chop the nuts and fruit.
4. In a medium sized bowl combine the “rice pudding” with the nuts, fruit, coconut and cinnamon (use your judgement on measurements).
5. Top with more coconut flakes and enjoy!