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Prep Time
Cook Time
Servings
Crohn’s Disease & Ulcerative Colitis
Wash Hands Wash hands with soap and water.
Preheat Oven Preheat oven to 375°F.
Bring Water To Boil Add the water to a medium saucepan and bring to a boil. While water is heating, add rice to the colander and rinse in the sink until the water runs clear.
Cook Rice When the water in the saucepan is boiling, add the rinsed rice, cover and reduce heat to a simmer. Simmer on low for 15-20 minutes. When rice is cooked, remove lid and fluff with a fork. Set aside.
Toast Coconut Flakes While the rice is cooking, place a sheet of parchment paper on a baking sheet and spread coconut flakes in an even layer. Toast for 2-3 minutes in the oven, watching closely as coconut can quickly burn!
Heat Coconut Milk In another saucepan, heat the coconut milk. Stir in the coconut sugar and vanilla and heat throughout.
Pour Mixture Over Rice Pour the heated coconut milk mixture over the rice. Stir in half of the toasted coconut and mix well. Cover and allow to sit for 15-20 minutes.
Serve & Enjoy When ready to serve, scoop rice pudding into bowls and top with ¼ cup frozen mango and toasted coconut flakes. Enjoy!
Wash Hands Wash hands with soap and water.
Though coconuts are technically a fruit, some people with tree nut allergies may be sensitive to coconut. Avoid this recipe if you have a tree nut allergy.
Top with a variety of tropical fruits, like pineapple, papaya or kiwi.
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