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Coconut Rice Pudding (Serves 4)

Whenever we have rice for dinner, I make extra so that I can also whip up a batch of rice pudding. This dairy-free recipe is a comforting after-dinner treat.
This recipe is Henry-approved.
2 cups cooked rice
1 14-ounce can coconut milk
2 Tablespoons unsweetened coconut, shredded or flaked
4 Tablespoons unsweetened applesauce
2 teaspoons cardamom or cinnamon
1 teaspoon vanilla
¼ cup dried fruit, finely chopped*
Coconut rice pudding warming on the stove.
Place the first six ingredients in small saucepan. Heat on medium-low for 20 to 30 minutes, stirring frequently until it becomes thick and creamy. Do not allow to boil.

Stir in your favorite dried fruit. Serve warm.

Alternatively, refrigerate for at least 1 hour. Then, use a teaspoon to scoop out small portions and roll into balls.
Coconut rice pudding, ready to eat.
How your kids can help
* Let your kids choose their own dried fruit to mix in. Options might include golden raisins, dates, currants, cherries, blueberries, mango or apricot. Set out a few selections and let them pick their favorite. Then, let each child stir in one tablespoon of fruit to customize their serving of coconut rice pudding. 


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