Exquisite Gluten-Free Ghanaian Coconut Rice Pudding (Kenkey Pudding)

A flavorful ghanaian dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.

Time: Prep - 15 mins, Cook - 25 mins, Total - 40 mins

Servings: 4

Difficulty: Intermediate

Cuisine: Ghanaian

Allergens

N/A

1. 1 cup gluten
free rice flour 2. 1/2 cup unsweetened shredded coconut 3. 4 cups almond milk 4. 1/2 cup sugar 5. 1/2 teaspoon salt 6. 1 teaspoon cinnamon 7. 1/2 teaspoon vanilla extract 8. 1/4 teaspoon nutmeg 9. 2 tablespoons unsalted butter

In a large bowl, mix the gluten free rice flour, sugar, salt, cinnamon, and nutmeg together.
Gradually add almond milk while stirring until you have a smooth batter.
Add the shredded coconut and vanilla extract to the mixture. Stir well.
Heat a large saucepan over medium heat, add butter, and let it melt.
Pour the rice mixture into the saucepan and cook for 20 25 minutes, stirring constantly until thickened.
Once cooked, remove from heat and let cool slightly before serving.

This gluten-free Ghanaian dessert is an excellent choice for those who love rich and creamy textures combined with warm spices.

Make sure to use a non-stick saucepan for easier cooking and stirring.

Almond milk can be replaced with any other non-dairy milk.

You can add raisins or other dried fruits to the pudding for added flavor and texture.

The pudding can also be baked in a preheated oven at 350°F (175°C) for 40-45 minutes until set.

Store the leftover pudding in an airtight container in the refrigerator for up to 5 days.

5 days

Serve the coconut rice pudding in individual bowls, garnished with a sprinkle of cinnamon and a pinch of shredded coconut.

This recipe contains high amounts of fiber and low saturated fat content due to the gluten-free rice flour and unsweetened shredded coconut.