Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash coconut rice pudding. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Butternut Squash Coconut Rice Pudding is something that I’ve loved my whole life.

Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. Add the butternut squash and cook over moderate heat until browned. Stir in coconut flakes, dates and rice. When butternut squash is finished, remove squash from skin and puree in a food processor or blender.

To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:
  1. Make ready 1 . 1.5 cups roasted spaghetti squash
  2. Take 2 . 1 cup brown or white rice
  3. Take 3 . 1 Can of coconut milk
  4. Take 4 . 1 egg + 1 egg yolk
  5. Take 5 . Cinnamon stick or 1 tsp. powdered cinnamon
  6. Prepare 6 . 1-2 Cardamom pods
  7. Make ready 7 . 1 tbsp. bourbon – optional
  8. Get 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
  9. Prepare 9 . 1/2c shredded coconut unsweetened

Cook, stirring occasionally, until milk is just about to simmer. Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.

Steps to make Butternut Squash Coconut Rice Pudding:
  1. 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
  2. In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
  3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
  4. Mash soften dates with fork Whisk the egg and egg yolks in a mix
  5. Whisk in vanilla, bourbon & 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
  6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.

Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Spoon squash mixture into a large bowl. In a small bowl, whisk together eggs, milk, curry powder, salt and pepper.

So that’s going to wrap this up with this exceptional food butternut squash coconut rice pudding recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!