Coconut Rice Pudding with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut Rice Pudding with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Coconut Rice Pudding with Toasted Almonds

Gently simmered jasmine rice in a pool of velvety coconut cream and maple syrup, finished with a handful of golden toasted almonds.

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NUTRITION

325kcal
Protein
2g
Fat
19.5g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Jasmine Rice

1 tablespoon Coconut Cream

1.5 tablespoons Maple Syrup

1 tablespoon Coconut Oil

1 teaspoon Vanilla Extract

1/8 teaspoon Sliced Almonds

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PREPARATION

  • 1

    Place the cooked jasmine rice, coconut cream, maple syrup, and coconut oil in a small saucepan over medium-low heat.

  • 2

    Stir the mixture frequently for about 5 minutes until it becomes thick, creamy, and well combined.

  • 3

    Remove the saucepan from the heat and stir in the vanilla extract.

  • 4

    In a separate small dry skillet, lightly toast the sliced almonds over medium heat for 1-2 minutes until they are fragrant and golden brown.

  • 5

    Transfer the warm rice pudding to a serving bowl and garnish with the toasted almonds for a light, satisfying crunch.

Coconut Rice Pudding with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut Rice Pudding with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Coconut Rice Pudding with Toasted Almonds

Gently simmered jasmine rice in a pool of velvety coconut cream and maple syrup, finished with a handful of golden toasted almonds.

NUTRITION

325kcal
Protein
2g
Fat
19.5g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Jasmine Rice

1 tablespoon Coconut Cream

1.5 tablespoons Maple Syrup

1 tablespoon Coconut Oil

1 teaspoon Vanilla Extract

1/8 teaspoon Sliced Almonds

PREPARATION

  • 1

    Place the cooked jasmine rice, coconut cream, maple syrup, and coconut oil in a small saucepan over medium-low heat.

  • 2

    Stir the mixture frequently for about 5 minutes until it becomes thick, creamy, and well combined.

  • 3

    Remove the saucepan from the heat and stir in the vanilla extract.

  • 4

    In a separate small dry skillet, lightly toast the sliced almonds over medium heat for 1-2 minutes until they are fragrant and golden brown.

  • 5

    Transfer the warm rice pudding to a serving bowl and garnish with the toasted almonds for a light, satisfying crunch.