Coconut Cauliflower Rice Pudding

A creamy, low-carb coconut cauliflower rice pudding with warming spices and a hint of citrus.

Ingredients

• 2 cups, fresh or frozen Cauliflower rice
• 1 can (13.5 oz) Full-fat coconut milk
• 1/4 cup (adjust to taste) Swerve sweetener
• 1 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/2 tsp Orange zest
• 1/8 tsp Pinch of salt

Instructions

1. Rinse cauliflower rice under cold water and drain well if using fresh. This helps reduce any strong cauliflower flavor.
2. In a saucepan, combine cauliflower rice, coconut milk, Swerve sweetener, vanilla extract, cinnamon, nutmeg, orange zest, and a pinch of salt.
3. Bring to a simmer over medium heat, then reduce heat to low and cook for 20-25 minutes, or until the cauliflower rice is very tender and the pudding has thickened to your desired consistency, stirring frequently to prevent sticking.
4. Remove from heat and let cool slightly. Adjust sweetener to taste.
5. Serve warm or chilled. Garnish with additional cinnamon or a few unsweetened coconut flakes if desired.

Cuisine: Fusion

Suitability: low carb,low sodium

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 4

Meal Type: breakfast