I love the Asian version, Kheer, similar to the Turkish rice pudding but these call for whole milk and granulated sugar which spike my blood glucose levels sky high. So I tried this alternative vegan version with plant based milks and Natural Sweetener instead and loved it. A healthy guilt-free sweet dessert!

Vegan Coconut Rice Pudding goes well with :

Any chopped fresh or dried fruit of your liking.

Blueberry or other berry puree/jam/compote

Toasted nuts : Almond Flakes, Pistachios, walnuts etc.

Cinnamon

Many are now health conscious and opt for honey or agave as an alternative too. If you prefer your pudding really creamy then I suggest going for full-fat Coconut milk instead of Light. The added cashew or almond milk usually adds to the creaminess though.

Other Vegan Coconut Recipes

You may like these vegan, sugar-free and dairy-free desserts too!

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Summer Fruit Cobbler

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

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Vegan Coconut Rice Pudding

A less watery and more exciting in flavour than traditional rice pudding. This Vegan Coconut Rice Pudding is sugar-free, dairy-free and so versatile with many variations of toppings to suit all tastes.

Course Dessert, Snack

Diet Diabetic, Halal, Vegan, Vegetarian

Keyword coconut milk, comfort, dairy-free, dessert, diabetic friendly, gluten-free, rice, sugar-free, sweet, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 171kcal

Ingredients

• 150 g Pudding rice or short grain or brown rice. – I usually use brown rice (lower calorie), with extra liquid added to get it nice and soft.
• 400 ml Can full-fat coconut milk. – I use Light coconut Milk (lower calorie) but much tastier with full-fat.
• 250 ml Any plant based milk of your choice. (Almond/Cashew/Oat). – I used cashew milk as it tastes closest to dairy milk.
• 3 tbsp Natural sweetener of your choice. You can use Coconut sugar/light brown sugar/maple syrup or even honey. – Less or more according to personal taste. I used Sukin Gold Erythritol brown sugar and Skinny Maple Syrup, both 0 calorie.
• 1 tsp ground cinnamon
• 2 tsp vanilla extract – optional
• 1 pinch salt – optional
• ¼ cup chopped raisins – optional

TOPPING VARIATIONS:

• any chopped fresh or dried fruit of your liking
• Any Fruit or Berry Puree/sauce/compote/jam
• Toasted Almond Flakes, Walnuts, Pistachios
• Cinnamon

Instructions

• Rinse and drain the rice well.
• Place rice and coconut milk in a heavy-based saucepan and bring to the boil for 5 minutes. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid rice from sticking to the bottom of the pan.
• Add in vanilla extract, cinnamon, milk of choice, and mix well (You can add in the raisins and salt here as well if using). Continue to cook for another 10 minutes or until rice has absorbed most of the milk. If milk dries up before rice is cooked through, you can add a little extra milk or some water.
• If you'd like it a little more creamier add another 1/2 cup of milk/coconut milk. Add sugar or sweetener and stir until dissolved. Stir frequently at this point to avoid sticking.
• Remove from heat and let cool for at least 5 minutes before serving.
• Serve hot or cold in bowls topped with the topping of your choice.
• As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Notes

TIPS

You can also cook the rice pudding in a casserole, in an oven preheated to 180°C, fan 160°C, gas 4. Stir the ingredients together well, cover and cook for 55 minutes, stirring halfway. Remove the lid for a further 20 minutes to create a crisp, golden topping. Check during the last few minutes as each oven is different.

I chop raisins so the flavour of raisins are released into the pudding to improve taste.

For added creaminess, just add a little bit of milk over the top or a dollop of whipped coconut cream.

As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Nutrition

Serving: 250g | Calories: 171kcal | Carbohydrates: 23.3g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 4.9g | Sodium: 0.08mg | Fiber: 1.2g | Sugar: 0.6g

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Vegan Coconut Rice Pudding appeared first on Sweet Sharings.

I’ve shared this yogurt-cheese breakfast bowl a few times on my instagram and facebook page but never on the blog. Well, that is because I stopped blogging for years. It’s high time this recipe has it’s own permanent home here on the blog. With that said, I now finally have the inspiration and motivation to start blogging again!

For a Mix with thicker consistency, use Full Fat instead of Low Fat. However, I found that my favourite brand “Lancashire Farm” Greek style Natural Yogurt with 10% fat did the job perfectly well with a lighter cream cheese. I love this brand because the yogurt is so thick and creamy in taste and texture, unlike other brands. It’s got a wonderfully rich, savoury taste that makes it perfect for stirring into sauces or dolloping on desserts.

Lancashire Farm Greek Style Natural Yogurt. It’s made from Lancashire milk, no added sugar, mild and creamy and perfect for cooking as well.

• SUITABLE FOR VEGETARIANS
• GLUTEN FREE
• BIO-LIVE CULTURES
• NO ARTIFICIAL COLOURS OR FLAVOURINGS

Berry Yogurt-Cheese Breakfast Bowl Preparation :

Cream cheese should be at room temperature otherwise it will get lumpy when mixing. Whisk the cream cheese and yogurt till creamy and thick with a hand mixer on high speed. If using a stand mixer, use the whisk attachment. I added some chopped strawberries in the blend hence the pinkish colour. Chill for at least one hour or till it becomes firm. Best results would be overnight. To serve, top it with mixed berries or seasonal fruits.

This is a filling and wholesome breakfast. It’s a lot like a yogurt parfait, and just as delicious! I will give you fair warning though – once you make this whipped Greek yogurt cream, you may never go back to regular whipped cream again. And that’s a good thing!

Ways to Serve :

Serve it as a Breakfast Bowl

Serve it with your favourite fruit or berries and dress it with optional toasted nuts like almond flakes. I sometimes add in milled flaxseed. You can even put it in mason jars the night before, just like overnight oats minus the oats :) A great wholesome breakfast on the go. 

Serve it as a Dessert

If you're having this Berry Yogurt-Cheese Mix as a dessert, try serving it in cocktail glasses and dress it up with pretty sugar frosted edibe flowers which you can get from Cake ingredient stores and certain supermarkets. They make great party treats!

If you are into milky puddings, try the Middle Eastern Muhallebi Milk Pudding. Many variations possible, served in small ramekins or glasses too, making it perfect for parties. 

For a Summer fuity bake, try the Fruit Cobbler. 

Other Desserts You may Like :

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Vegan Coconut Rice Pudding

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

Print

Berry Yogurt-Cheese Breakfast Bowl

Berry Yogurt-Cheese Breakfast Bowl, dressed with berries or your favourite fruit. It's a 'Make Ahead' Breakfast and cheat Dessert too! Creamy and delicious with berries, a good way to get your 5 a day! This recipe whips cream cheese with rich Greek yogurt to create a thick, sumptuous substitute for ordinary whipped cream.  When served in small glasses, this creamy and delicious mix is a hit at any party!

Course Breakfast, Dessert

Cuisine American, British, European

Keyword berries, breakfast bowl, cream cheese, dessert, greek yogurt, strawberry, yogurt

Prep Time 10 minutes minutes

Chilling Time 2 hours hours

Total Time 10 minutes minutes

Servings 4

Calories

Author ND Magness (sweetsharings)

Ingredients

Yogurt-Cheese Mix

• 225 gm full fat cream cheese 8 oz
• 250 gm plain Greek Yogurt 1 cup
• 3-4 strawberries chopped, to blend with the mix
• 1 tbsp maple syrup I used 1 tbsp natural sugar alternative
• 1 tsp vanilla extract

Garnish/Topping

• fresh berries
• toasted nuts optional
• fruit jam optional

Instructions

• Beat cream cheese in a bowl with electric mixer for about 1 minute until softened. Use the whisk attachment if using a stand mixer.
• Add the chopped strawberries, maple syrup and vanilla extract. Beat until smooth and well combined, stopping to scrape down side of bowl as needed.
• Add yogurt and beat for a minute or two longer until mixture is smooth and fluffy, scraping bowl again.
• Cover and refrigerate until ready to serve. Chill at least 1 hour. Best results would be overnight.

Notes

Storage : In the fridge for 3-5 days.

TIPS :

1. Cream cheese should be at room temperature
2. The yogurt is Plain Greek. 
3. For a topping with a thicker consistency, use Full Fat instead of Low Fat.

Don’t forget to let me know how it turned out for you! Mention @sweetsharings on instagram with the hashtag #sweetsharings.

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The post Berry Yogurt-Cheese Breakfast Bowl appeared first on Sweet Sharings.

Summer is almost coming to an end and it’s high time I take advantage of the fresh seasonal fruits. Being a comfort food and so simple to make, I just made it with whatever fuit I had available. This was my very first time making the summer fruit cobbler dessert and I loved it! I made mine with apples, blueberries, peaches and red currents. The merge of 2 sweet fruits with 2 sour ones gave it an amazing flavour and taste.

Alternative :

You can use fresh or frozen fruits, but when in season, I would rather use all fresh fruit. I totally loved how my apple and peach crumble turned out the other day so I cooked the fruit first in the same manner as the crumble. Then I added it to the batter.

A bit of History :

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

Are you ready to make this easy and delicious Summer Fruit Cobbler Dessert?

Juicy sweet fruit & berries and a buttery rich batter topping come together in this simple fruity cobbler. You can use your favorite berries and if they are out of season, simply use the frozen ones. There is nothing more delightful than having this dessert with Ice Cream! So what are you waiting for…need I say more?

Other Desserts you may like :

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Vegan Coconut Rice Pudding

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

Print

Summer Fruit Cobbler

A delicious deep-dish fruit dessert that will have people quickly coming to the table for seconds.

Course Dessert

Cuisine American, British

Keyword american, berries, british, cobbler, dessert, fruit, sweet

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories

Author sweetsharings

Instructions

• Method :
• Melt butter and add spices. Stir in the sugar until it becomes a light caramel colour.
• Deglaze with orange juice. Add the fruits and cook for 5-8 minutes.
• Set aside and prepare the cobbler batter.
• With rack in the centre of the oven, pre-heat to 375° F. Put the butter into a 10-inch skillet or 3-quart baking dish and put the skillet or dish in the oven to melt the butter while the oven is heating.
• Meanwhile, whisk together the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir just until combined. A few small lumps are fine.
• When the butter is fully melted, take the skillet out of the oven and pour the batter over the melted butter. Do not mix it together. Scatter the fruit over the batter, keeping most of it in the middle of the dish, rather than the edges. Do not mix it in, either.
• Bake until the top is a rich golden-brown, 30 to 45 minutes (mine took 30 minutes).
• Serve warm with vanilla ice cream and some fresh currents.

I hope you will try this simple Summer Fruit Cobbler Dessert and give me your comments below. Leave a star rating by clicking the stars in the recipe card or tag @sweetsharings in a photo of your dessert with hashtag #sweetsharings on Instagram!

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The post Summer Fruit Cobbler Dessert appeared first on Sweet Sharings.