Butternut Squash Coconut Rice Pudding

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

Brittnay Sharman @cook_6494497

Healthy and delicious dessert, made with spiralised butternut squash and coconut rice.

Brittnay Sharman @cook_6494497

Healthy and delicious dessert, made with spiralised butternut squash and coconut rice.

Saved

Ingredients

1. 1.5 cups roasted spaghetti squash
2. 1 cup brown or white rice
3. 1 Can of coconut milk
4. 1 egg + 1 egg yolk
5. Cinnamon stick or 1 tsp. powdered cinnamon
6. 1-2 Cardamom pods
7. 1 tbsp. bourbon – optional
8. 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
9. 1/2c shredded coconut unsweetened

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Steps

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.