Banana "Rice" Pudding

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Servings: 4 Prep: 25 min AIP Paleo Egg-Free Breakfast Kids Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Lemon, Cauliflower Rice, Full Fat Coconut Milk, Raisins, Bananas, Cinnamon, Coconut Sugar

Ingredients

1 tablespoon extra virgin olive oil ⚠

½ small lemon, optional ⚠

4 cups cauliflower rice ⚠

13 ounces full fat coconut milk ⚠

¾ cup raisins, optional ⚠

2 bananas, very ripe ⚠

¼ cup collagen

1 teaspoon vanilla

2 teaspoons cinnamon ⚠

⅛ teaspoon mace, optional

⅛ teaspoon sea salt

2 tablespoons coconut sugar, to taste ⚠

1. Place a saucepan over medium-high heat and add oil. Zest lemon.

2. Add cauliflower rice to pan and stir to coat rice completely with oil. This will take about 30 seconds, we don’t want any browning.

3. Add coconut milk and raisins. Bring to a rapid simmer. Lower heat to medium and simmer for 10-12 minutes.

4. While rice is cooking, peel bananas, and mash until they are mostly smooth and set aside. Discard peels.

5. Check rice starting at 10 minutes. It should be tender and soft with a little bite but no discernible crunch.

6. When done to your liking, remove from heat. Whisk continuously while slowly pouring in collagen to prevent clumping.

7. Once collagen is incorporated, add bananas and stir to combine. Mixture should be thick and creamy.

8. Stir in vanilla, cinnamon, mace, salt, lemon zest, and coconut sugar. Taste and adjust sugar and spices to taste.

9. Divide into bowls and serve. May be enjoyed hot, at room temperature, or cold.