Lime Coconut Rice Porridge With Raspberries Recipe

Name: Lime Coconut Rice Porridge With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups full fat coconut milk 1, 13.5oz/400ml can; 1 cup unsweetened shredded coconut; 1/4 cup pure maple syrup; 1/4 teaspoon lime zest finely grated; 1/4 cup fresh lime juice; 2 tablespoons minced ginger; 2 teaspoons natural vanilla extract; 1 pinch sea salt; 3 cups cooked brown rice soft but not mushy; 3 tablespoons virgin coconut oil; 1 cup fresh raspberries; 1/4 cup coconut flakes

Servings: persons

1 3/4 cups full fat coconut milk 1, 13.5oz/400ml can
1 cup unsweetened shredded coconut
1/4 cup pure maple syrup
1/4 teaspoon lime zest finely grated
1/4 cup fresh lime juice
2 tablespoons minced ginger
2 teaspoons natural vanilla extract
1 pinch sea salt
3 cups cooked brown rice soft but not mushy
3 tablespoons virgin coconut oil
1 cup fresh raspberries
1/4 cup coconut flakes

1
Pour 1 cup (240 ml) of the coconut milk, the shredded coconut, maple syrup, lime zest, lime juice, ginger, vanilla, and salt into the blender jar of the KitchenAid(R) Power Plus(R) Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.
2
Add 1 1/2 cups (225 g) of the cooked rice, secure the lid, and process on variable speed 4 for 10 seconds, until creamy but rustic. (Be careful not to over process. You don't want the blend to be completely smooth or the porridge will be goopy.)
3
In a saucepan over medium heat, melt the coconut oil, and pour in the blended rice mixture, and bring this mixture to a light simmer, about 1 minute. Reduce the heat to medium-low, and stir in the remaining 1 1/2 cups (225 g) of cooked rice and the remaining 3/4 cup (180ml) of the coconut milk. Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose. (The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.
4
Divide the porridge evenly between four bowls, and top each bowl with 1 tablespoon of toasted coconut flakes and 1/4 cup (40 g) of fresh raspberries.
5
Serve immediately.

719

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups full fat coconut milk 1, 13.5oz/400ml can, 1 cup unsweetened shredded coconut, 1/4 cup pure maple syrup, 1/4 teaspoon lime zest finely grated, and more.

Yes, Lime Coconut Rice Porridge With Raspberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lime Coconut Rice Porridge With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions