Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash coconut rice pudding. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Butternut Squash Coconut Rice Pudding is something which I have loved my whole life. They are fine and they look fantastic.

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

To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve that.

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

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. Heat the coconut oil an electric instant pot turned to the sauté mode.

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.

Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Heat the coconut oil an electric instant pot turned to the sauté mode. Stir in the coconut milk, almond milk, water, coconut sugar, and coconut powder. To make by hand, beat eggs in a mixing bowl. Add squash, beat until smooth, then stir in remaining ingredients, mixing well.

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