Coconut Rice Pudding Cake with Cherries and Chocolate Chunks
Prep Time
25 minutes
Cook Time
30 minutes
Yields
one 8-inch cake
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Ingredients
For the crust
- 1 ½ cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Florida Crystals® Regenerative Organic Raw Cane Sugar
- pinch Salt
- 2 teaspoons Coconut oil
For the filling
- 3 ½ cups Whole milk
- 1 cup Florida Crystals® Regenerative Organic Certified® Long Grain White Rice
- ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- 1 (13.5 fl. oz) Coconut milk
- ½ cup Unsweetened coconut flakes
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Coconut extract
- 1 cup Fresh cherries, pitted
- Dark chocolate chunks
- Mint leaves as garnish
Instructions
Step 1
Preheat oven to 350°F. In a medium bowl, mix all the ingredients for the crust until well combined. Grease with coconut oil one 8-inch springform pan and line the bottom with parchment paper. Pour the graham cracker mixture into the pan and firmly press down the crust. Bake for 10 minutes. Remove from the oven and set aside.
Step 2
Prepare the coconut rice pudding. In a large saucepan, combine the milk, rice, sugar, and coconut milk. Bring to a boil. Reduce heat and simmer over medium heat stirring frequently until rice is soft and the mixture has a thick and creamy consistency. Remove from heat. Add ½ cup of coconut flakes, vanilla, and coconut extract. Mix until well combined.
Step 3
Pour the rice pudding over the prepared crust. Smooth out evenly using a spatula. Place in the refrigerator for at least 4 hours. When ready to serve, top with cherries, dark chocolate chunks, and mint.
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