Craving a creamy, comforting dessert that won’t derail your health goals? Say hello to Cauliflower Rice Pudding—a deliciously sneaky swap that packs in nutrients, cuts calories, and satisfies your sweet tooth without the guilt!
Image source: AI-generated
Serves: 4
Prep Time: 10 mins (+ 3+ hours chilling) | Cook Time: 15 mins
Ingredients
- 12 oz frozen cauliflower rice, thawed
- 2 (5.5 oz) cans coconut cream
- ¼ cup sugar (or maple syrup)
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 egg yolk
For Garnish:
- Coconut or almond milk
- Fresh blueberries
- Toasted sliced almonds
Directions
1. Prep the Cauliflower
- Pulse cauliflower rice in a food processor until finely chopped.
2. Cook the Pudding
- In a saucepan, combine cauliflower, coconut cream, sugar, vanilla, and cinnamon.
- Simmer over medium heat for 5-7 mins, stirring often.
- Temper the egg yolk: Whisk 2 ladles of hot mixture into the yolk, then stir back into the pot.
- Simmer 5-10 mins until thickened (like oatmeal).
3. Chill & Serve
- Cool in an ice bath, then refrigerate 3+ hours.
- Serve chilled with a drizzle of milk, berries, and almonds.
Why You’ll Love It:
- Low-Carb & Creamy: Cauliflower replaces rice for a lighter twist.
- Tropical Flair: Coconut cream adds richness without dairy.
- Meal-Prep Friendly: Keeps for 3 days in the fridge.
Perfect for breakfast or dessert! 🥥🍮
Tip: For vegan version, omit egg yolk and add 1 tbsp cornstarch mixed with 2 tbsp water in step 2.
