The first week we found out about Sadie’s extensive food allergies, we were invited to a party. I freaked out just a tiny bit, worrying that she wouldn’t be able to eat anything, much less the selection of desserts that would be available. After a quick call to the host confirmed that there would be plenty of meats and veggies she could eat, I decided to bring a dessert.

I tweaked a few recipes and came up with this yummy rice pudding that’s safe for her, as well as just plain delicious for anyone. Enjoy!

Coconut Rice Pudding

(no dairy, egg, gluten or corn)

1 cup rice (any rice is fine, but Basmati is heavenly)
1 (13.5 oz.) can coconut milk
1 cup water
2 cups vanilla flavored almond milk
1/4 cup sugar (I prefer coconut sugar, but any will do)
1/2 cup unsweetened coconut flakes
1/4 – 1/2 cup sliced almonds

In a large, heavy-bottom saucepan combine the rice, coconut milk, water and almond milk.
Bring to a boil over high heat, then cover, reduce the heat to low and cook for 20 minutes, stirring occasionally.

About 5 minutes before the rice pudding is finished cooking, combine the almonds and coconut on a baking sheet. Bake at 350 for about, 5-10 minutes, or until nicely toasted, stirring/flipping once.

Add the sugar to the rice pudding and cook an additional 10-15 minutes, or until the rice is tender and the pudding has thickened somewhat.
Serve warm or at room temperature, with the toasted coconut and almonds on top.

Serves about 10