If you are vegan or have ever cooked for someone who is, you’d know that dessert is the most challenging course, given that eggs and dairy (especially butter) form the basis of many traditional desserts and pastries. But the good news is, not all desserts require egg, there are really simple egg substitutes that can be used for many that do and there are more non-dairy milks in your average grocery store today than at any other time in history!
I’m a little obsessed with coconuts and also risotto so I thought I’d try my hand at rice pudding risotto-style. I was really pleased with the results although it is a fair bit more labour intensive than a more traditional rice pud. I’ve also kept the sugar content really low and unrefined- the coconut and bananas provides their own sweetness. For a more low-cal option, use lite coconut milk and skip the cream. Recipe after the jump.
- 1 & 1/2 cups Arborio/risotto rice
- Tablespoon coconut oil (or plain cooking oil)
- 2 ripe bananas
- 1 400g tin coconut milk
- 1 small tin coconut cream
- Tablespoon maple syrup
- Teaspoon vanilla essence or extract
- Pinch of salt
- Cinnamon to dust