Blackberry Coconut Brown Rice Pudding + My Trip to Paris | Brewing Happiness

BLACKBERRY COCONUT BROWN RICE PUDDING

This healthy Blackberry Coconut Brown Rice Pudding has just 6 ingredients, but you do have to be patient for a few hours while it cooks. (TOTALLY WORTH IT.)
Course Breakfast, Mornin' Eats
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Author Brewing Happiness

Ingredients

  • 1 cup brown rice
  • 2 cans full fat coconut milk
  • 1 1/2 cups coconut water
  • 2 tablespoons honey
  • 1 cup frozen blackberries
  • 1/2 lemon, juiced

Top with:

  • Fuji apple, sliced
  • kiwi
  • puffed rice
  • pomegranate seeds
  • bee pollen (optional)

Instructions

  1. In a large pot bring your brown rice, coconut milk, and coconut water to a boil over high heat.
  2. Once boiling, reduce the heat to low and stir in honey and blackberries. Cover and let cook for about 3 hours, checking on it every 45-60 min to stir.
  3. Once the rice has absorbed most of the liquid and is thick and creamy, take the rice off the heat. Squeeze in your lemon juice and stir.
  4. Divide the pudding between 3-6 bowls, top with all the toppings, and EAT UP.