Rice pudding cake with coconut milk

Yesterday we played with a vanilla pudding recipe, turning it into a kind of cake with preserved fruits. It turned out unusual and bright. Something like a casserole from kindergarten, but of course it wasn’t so fancy back then.
So try Rice pudding cake with coconut milk

– vegetarian
– no baking
– based on vegetable milk
– tasty and high in calories


For the base:
100 g walnuts
50 g coconut flakes or coconut flour
30-50 g coconut sugar or other sweetener
a pinch of salt
vanilla to taste

For the filling:
2 ½ cups coconut milk or any nut
1 incomplete glass of rice – better round one
vanilla essence to taste
2-3 tablespoons coconut sugar

For the topping:
150 g of any fruit puree (we had mango and orange)
canned fruit in pieces or thin circles (nectarines, mangoes, pineapples, etc.)
chopped grated cocoa beans or dark chocolate
chia seeds
hazelnuts and almonds sliced or chopped

Rice pudding cake with coconut milk
Rice pudding cake with coconut milk

We make the basis:
✔Grind the walnuts in a blender, add the rest of the ingredients and mix again
✔In the chosen form with high sides, put the walnut base and spread it nicely on the bottom of the form
✔Boil the rice with sugar and vanilla until ready, but do not let it thicken and brown well
✔Put milky rice on the crust
❄ Place the cake in the refrigerator for several hours until it cools down. Depending on the consistency and temperature, this takes about 3 to 5 hours.
✔Remove the cake from the mold and cover it with pureed puree, fruit, grated cocoa, chia and nuts.
❄ And the most difficult thing is to just leave the cake in the refrigerator for an hour or two, and then taste it.

Next time we will try with mint and fresh strawberries.

Thanks to the author of the original recipe Deniz Kilic

You can, of course, buy delicious coconut milk, chia and grated cocoa in Masale

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