Chocolate Rice Pudding Past Rum And Coconut Caramel

A gluten-free creamy rice pudding made subsequently raw cacao, agave nectar and dark rum.

The ingredient of Chocolate Rice Pudding Past Rum And Coconut Caramel

• 35g 1 3 cup raw cacao powder
• 750ml 3 cups skim milk
• 80ml 1 3 cup agave nectar
• 1 2 tsp vanilla bean glue gum
• 100g white rice
• toasted coconut chips to benefits
• 2 tbsp organic coconut sweet go forward see notes
• 2 tsp dark rum

The Instruction of chocolate rice pudding past rum and coconut caramel

• place cacao powder in a small saucepan trouble in 125ml 1u20442 cup of the milk until sleek slick and combined mount up unshakable milk agave nectar and vanilla to pan bring to the boil on top of higher than medium high heat disconcert whisk in the rice condense abbreviate heat to low simmer stirring often for 30 minutes or until rice is tender set aside for 15 minutes to cool slightly
• meanwhile for the rum and coconut caramel stir toss around all ingredients in a small bowl until smooth and combined
• divide rice pudding along with 4 glasses drizzle next the caramel and sprinkle taking into consideration the coconut chips

Nutritions of Chocolate Rice Pudding Past Rum And Coconut Caramel

calories: 309 983 calories
calories: 5 4 grams fat
calories: 3 9 grams saturated fat
calories: 56 8 grams carbohydrates
calories: 32 4 grams sugar
calories: n a
calories: 9 9 grams protein
calories: 4 milligrams cholesterol
calories: 149 milligrams sodium
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calories: nutritioninformation