Tropical Venezuelan Gluten-Free Coconut Pudding – Aromatic Heavenly Bite!
Discover a delicious, easy-to-make Venezuelan dessert with our gluten-free Coconut Pudding recipe. Packed with tropical flavors and a creamy mouthfeel, this heavenly dessert is perfect for any occasion!
Allergens
None (gluten-free)
Ingredients
- 1 1/2 cups full
- fat coconut milk
- 1 cup gluten
- free rice pudding mix (white or brown)
- 3 ripe plantains, peeled and sliced into 1/2
- inch thick rounds
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Toasted coconut flakes, for garnish
- Fresh mint leaves, for garnish
Instructions
- In a medium saucepan, combine the coconut milk, rice pudding mix, sugar, vanilla extract, cinnamon, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens to a pudding like consistency (about 20 minutes).
- In another saucepan, melt 1 tablespoon of butter over medium heat. Add the plantain slices and cook for 3 4 minutes per side, or until they are lightly browned and caramelized.
- To assemble, layer the cooked plantains in a serving dish, then pour the coconut pudding evenly over the top. Chill in the refrigerator for at least 1 hour before serving.
- Garnish with toasted coconut flakes and fresh mint leaves.
Chef’s Insight
For an extra touch, drizzle melted white chocolate over the top of each serving.
Notes
Feel free to experiment with different fruits for a unique twist on this dish.