Coconut Cherry Dessert Rice
I’ve been making this dessert in varied versions for the past few months and I finally decided to post it. It’s so simple that it never occurred to me to posted but then I realized that super simple can be a good thing when it comes to food-making. This treat is great when you’re craving something rich but want to stay away from breads and other glutenous foods. Simmering the fruit in coconut cream allows the natural sugars to release and create its own syrup so there is no need to add more sugar. The richness of the cream along with the starchy carb goodness of the rice makes this dessert feel sinful despite its clean nutritional profile. I highly recommend experimenting with different fruit/combinations. I can attest to the deliciousness of using frozen mango and figs instead of cherries. Amazing.
- 1/2 C cooked white rice
- 1/2 C frozen cherries (I used sweet dark cherries from Whole Foods)
- 1/4 C full-fat coconut cream or milk
- Cook the cherries and coconut cream in a small sauce pan over medium-low heat for 5-10 until cherries are soft and maybe even begin to burst. You want the juices to release and the texture to be somewhat thick.
- While the cherries are cooking, heat rice (either in microwave or using a separate pot on the stove).
- Once cherries are ready, pour the mixture over the rice.
- You can do this with any fruit that you'd like. I loooove doing this with mango as the taste mimics the mango sticky rice found at Thai restaurants.