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Cauliflower Rice Pudding
(Published: )
Prep Time Cooking Time Servings
6 people
  • 1 cauliflower head
  • 1 1/4 cup coconut milk
  • 1 tablespoon vanilla extract
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 eggs
  • 1/2 cup raisins
  • 1/2 cup shredded coconut

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1. Chop cauliflower into florets, and pulse into rice sized granules in a good processor. In a large saucepan, cook riced cauliflower, coconut milk, vanilla, brown sugar, cinnamon and eggs, stirring often.

2. Cook over medium heat until thickened, 8-10 minutes. Add raisins and shredded coconut, simmer for 2-3 minutes. Remove from heat.

3. Serve with fresh fruit and a sprinkle of cinnamon.

Suitable for these diets:

Vegetarian Vegan Wheat Free

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