Cauliflower Rice Pudding – a delicious recipe with cauliflower rice, coconut cream, sugar, vanilla, cinnamon, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a saucepan and add coconut cream, sugar, vanilla extract and cinnamon.
2
Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently.
3
Add egg yolk to a small bowl and beat with a fork. Add a couple ladles of the hot cauliflower mixture into the bowl with the egg yolk and beat to combine. Then add that mixture to the saucepan and stir to combine.
4
Simmer 5-10 minutes, or until thickened.
5
Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally.
6
Transfer to a container and chill in the refrigerator for at least 3 hours before serving.
7
To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.
288
kcal
Calories
21
g
Fat
20
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 ounces frozen cauliflower rice, thawed, 2 (5 1/2 ounce) cans coconut cream, 1/4 cup sugar, 2 teaspoons vanilla extract, and more.
Yes, Cauliflower Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
