Coconut rice pudding!

Nom nom nom

Ingredients:

• Coconut milk: 1 can (400 ml)
• Water: 1.5 cans (refill the coconut milk can and pour from there, 600ml)
• Rice: 1.5 cups dry white rice
• Vanilla extract: 1/8 teaspoon
• Honey: 3 tablespoon (more to taste-- substitute sugar if you don't want a honey taste/ to make it vegan)
• Cinnamon: 1/2 teaspoon
• Coconut flakes, toasted: 1.5 tablespoons
•  Optional: 
• Almond extract: 1/8 teaspoon
• Almond flakes
• Golden raisins
• Apricots
• Nutmeg
• Cardamon

Steps:

1. Bring water and coconut milk to a boil
2. Add rice
3. Cook for approximately 15 minutes (depending on rice) at a low simmer. Stir occasionally.
4. While rice is cooking, toast coconut and almond flakes on a dry sauce pan until fragrant
5. Add vanilla extract (and almond extract, if desired) and spices, and cook for another 5 minutes
6. Turn off heat but keep on burner, and add the honey. Keep on for another couple minutes.
7. Taste and adjust spices and sweetener
8. Remove from heat entirely and toss in any fruit you want. 
9. Let sit in the fridge for a few hours until cool. 
10. Serve in adorable little bowls with the reserved coconut and almonds sprinkled on top, maybe even a touch more cinnamon if you're feeling crazy.

Great for dinner parties: Fairly healthy a far as desserts go, completely vegan, able to be made in bulk, lasts up to a week in the fridge so it can be made beforehand