Vegan Coconut Rice Pudding with Cranberries and Pistachios
Quick and healthy Vegan Coconut Rice Pudding is a decadent breakfast you can feel good about. Almond and coconut milk cooked into rice with cardamom, cinnamon, dried cranberries and pistachios.
Within this post you’ll make a lightened-up rice pudding using Born Sweet® Zing™ Baking Blend. Plus you’ll learn about baking and cooking with Zing™ Baking Blend, as well as tips to add moisture to baked goods.
With winter here and the holidays steadily approaching, seasonal flavors and foods are at the top of my radar. There’s been plenty of holiday themed recipes lately on the blog that include spices, cranberries, eggnog, maple, hazelnut and/or peppermint. For this Vegan Coconut Rice Pudding recipe, a combination of cinnamon, cardamom, dried cranberries and pistachios creates a perfectly balanced pairing for this healthy, lightened-up rice pudding that’s sweetened with Zing™ Baking Blend.
Matt has set a goal to lose 25 pounds over the next 3 months (yes and still run this comfort food blog and make it through the holiday season!) He’s on track and has already lost 9 pounds in just over a month. While tracking calories, literally every one counts. I’m working with a personal trainer to tone up and quality eating is important to us both. We still love our desserts, but making recipes that are less calories or lightened-up with Zing™ Baking Blend is the best of both worlds.
This rice pudding is vegan and gluten-free, so it fits within almost any dietary choice. You’d almost think you were eating dessert for breakfast. I used almond milk instead of milk, and no eggs are needed. Creamy coconut milk thickens and flavors this rice pudding. The liquid soaks into the rice as it cooks, infusing flavor and creating a thick sauce; a truly decadent morning treat you can feel good about.
Baking and cooking with Zing™ Baking Blend is a wonderful way to enjoy sweet treats, without as many calories. It’s a stevia leaf extract and cane sugar blend that has only 5 calories per serving, bakes and browns like sugar, and is made with only real ingredients, nothing artificial. Perfect for slimming down our recipes and enjoying them with fewer calories. Visit the Zing™ website to find Zing™ Baking Blend at a store near you.
Cooking Tips: Using Zing™ Baking Blend, plus tips on adding moisture to baked goods
If a recipe calls for sugar, you can substitute it with Zing™ Baking Blend, just use half the amount. It bakes and browns like regular sugar, but some other ingredients may need to be adjusted depending on what you are baking. Flavors that go well with it are chocolate, cinnamon, fresh or dried fruits, and nuts.
To add extra moisture to baked goods:
- Increase the size of the baking pan to thin it out and reduce baking time.
- Reduce the oven temp by 25º F and add an extra egg to a recipe.
- Increase the liquid content of a recipe (ie – more milk) slightly, by about a ¼ cup.
Difficulty: Super easy
Flavor profiles: Sweetened rice infused with coconut flavor. Holiday spices gives it a seasonal taste.
Texture: Tender, chewy rice in a creamy sauce, with a a bit of crunch from pistachios.
- ¼ cup Zing™ Baking Blend
- 1 cup short grain rice, uncooked (white or brown)
- 1 ½ cups unsweetened almond milk
- 1 (14-ounce) can light coconut milk
- ¼ cup sweetened shredded coconut
- 2 teaspoons vanilla
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ cup dried cranberries
- ¼ cup chopped pistachio nuts
- Rinse and drain rice to remove excess starch. Stir together rice and all ingredients, except cranberries and pistachios, in a large pot.
- Bring to a boil over medium-high heat, stir then reduce heat to low. Cover and simmer on low for about 20 minutes for white rice (brown rice will take about 40). Cook just until rice is tender; there will be leftover liquid that soaks in as it sits.
- Stir in or top with cranberries and pistachios; serve warm.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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