Farming to Help Save the Planet
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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
- 1 cup Whole milk
- 2 cups Cold water
- 1 ½ teaspoons Pure vanilla extract
- ½ teaspoon Ground cinnamon
- Ice
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
- 2 cups Coconut flakes, as decoration
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 the 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 coconut flakes.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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