Try Butternut Squash Coconut Rice Pudding Right Meow!

If you love butternut squash pudding and coconut rice pudding imagine the merging of the two, so bloody good!

Its a game changer guys, if your sugar addiction is not calmed by this butternut squash coconut rice pudding, you need to try the Japanese fruit, which alters your taste buds temporary. These little berries will make anything you eat that is sweet, taste sour and vice versa therefore, a lemon will be delicious for you sugar heads.

Back to taste game changer! S paghetti squash, it is really one of my favorites. I love pasta, but don’t eat much anymore, Maybe it’s because pasta seems to always leave a heavy feeling in me at the time that I eat it and then I feel like I am hungry an hour afterwards. However I just love any type of spiralised vegies, zucchini (standard) sweet potato (delish) carrot (also delish) beetrot (mind blowing!!) My boyfriend got me one for Christmas and I was stoked to say the least!! Its a Kenwood  Electric Spiraliser, I bloody love it

The butternut squash pudding may look like it takes a long time to make but it really doesn’t. Most of the time is just heating up that squash in the oven. Once that is out of the way the rest of the cake takes less than 10 minutes to throw together and back in the oven. I ended up cooking the squash the night before. It made the whole house smell amazing.

This dessert will hopefully make all those squash haters out there change their minds about how delish this vegie can be.

[buymeapie-recipe id=’14’]

Butternut Squash Coconut Rice Pudding

Healthy and delicious dessert, made with spiralised butternut squash and coconut rice.

Butternut Squash Coconut Rice Pudding Healthy and delicious dessert, made with spiralised butternut squash and coconut rice.

Ingredients

• 1.5cups roasted spaghetti squash
• 1cup brown or white rice
• 1 Can of coconut milk
• 1 egg + 1 egg yolk
• Cinnamon stick or 1 tsp. powdered cinnamon
• 1-2 Cardamom pods
• 1 tbsp. bourbon – optional
• 5in dates 1 tsp. vanillasoak in boiling water for 10 minutes
• 1/2c shredded coconut unsweetened

Instructions

1. Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin
2. In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
4. Mash soften dates with fork Whisk the egg and egg yolks in a mix
5. Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash
6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.