Coconut Rice Pudding & Pineapple Salsa

In this recipe we present a vegan alternative to a traditional rice pudding, absolutely packed with flavour and good fats and served with a delightful pineapple salsa to cut through the creaminess. 

It’s so simple, we could not have made this one any easier and if you cook the dish as part of date night with our accompanying vegan tagine seen  here ,  you can make savings on fuel by finishing this one in an already warmed oven while you eat the main course.  

In the pudding itself we are combining just two ingredients – a risotto or pudding rice and coconut, albeit in several forms: milk, desiccated, and coconut blossom sugar.  

Nutritionally, coconut is high in saturated fats that were once mistakenly thought to raise cholesterol levels. However, research is now showing there are huge benefits from the fats in coconuts and that coconut oil can help with weight loss and protect against heart disease.  Two of the main fats in coconuts are especially beneficial: lauric and capric acid, both of which have antiviral and antibacterial properties.  

The pineapple in the salsa is an excellent source of vitamin C and a trace mineral called manganese, but also high in a substance called bromelain which aids digestion and can reduce inflammation and swelling.