Hello, I’m Joana. Today, I’m gonna show you how to make butternut squash coconut rice pudding recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butternut Squash Coconut Rice Pudding Recipe
Butternut Squash Coconut Rice Pudding is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Butternut Squash Coconut Rice Pudding is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Coconut Rice Pudding:
- Make ready 1 . 1.5 cups roasted spaghetti squash
- Prepare 2 . 1 cup brown or white rice
- Take 3 . 1 Can of coconut milk
- Get 4 . 1 egg + 1 egg yolk
- Make ready 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Get 6 . 1-2 Cardamom pods
- Take 7 . 1 tbsp. – optional
- Get 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Make ready 9 . 1/2c shredded coconut unsweetened
Instructions to make Butternut Squash Coconut Rice Pudding:
- Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin
- In a sauce pan combine rice, coconut milk, cinnamon stickcrushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
- Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
- Mash soften dates with fork Whisk the egg and egg yolks in a mix
- Whisk in vanilla, dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash
- Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.
So that’s going to wrap this up for this exceptional dish butternut squash coconut rice pudding recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
