“Vegan Fufu Delight: A Ghanaian Coconut Rice Pudding Infused with Spices”

Allergens

Coconut (tree nut), Soy (from vegan butter)

Ingredients

• 1 cup jasmine rice (uncooked)
• 2 cups coconut milk
• 3 cups water
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of salt
• 1 tablespoon unsalted vegan butter (optional)
• Toasted coconut flakes, for garnish
• Cinnamon sticks, for garnish

Instructions

1. In a large saucepan, combine the uncooked jasmine rice, coconut milk, and water. Stir well to combine.
2. Add sugar, cinnamon, nutmeg, cardamom, cloves, and salt to the saucepan. Mix until all ingredients are well distributed throughout the rice mixture.
3. Bring the rice mixture to a boil over medium heat. Once it reaches a boil, lower the heat to low, cover, and let it simmer for 20 minutes.
4. After 20 minutes, remove the saucepan from the heat and let the rice stand, covered, for an additional 5 minutes.
5. If desired, stir in vegan butter for extra richness.
6. Serve the pudding warm, garnished with toasted coconut flakes and cinnamon sticks.

Chef’s Insight

Toasting the coconut flakes before garnishing adds a lovely crunch and deepens the flavor of this dessert.

Notes

If you cannot find vegan butter, simply omit it from the recipe or use a non-dairy margarine alternative.