Butternut Squash Coconut Rice Pudding This yummy pudding is creamy and oh so pumpkin-like, but it's made with fresh roasted squash. It's super easy to make - just roast butternut squash, blend, and chill. Here's how this one came about.

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. You need 5 of . Cinnamon stick or 1 tsp. powdered cinnamon.
  6. You need 6 of . 1-2 Cardamom pods.
  7. Prepare 7 of . 1 tbsp. bourbon – optional.
  8. Prepare 8 of . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla.
  9. It's 9 of . 1/2c shredded coconut unsweetened.

Butternut Squash Coconut Rice Pudding instructions

  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.

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