Rice Pudding

edited February 2013 in Recipes
Small head cauliflower

Can organic coconut milk

1 cup dried unsweetened coconut flakes

1 tbsp Bp vanilla

1/2 tsp pink Himalayan sea salt

1/4 cup xylitol + 1/4 eyrtitol

1 egg yolk

Tbsp Mct oil

Bp whey protein


Rice cauliflower in blender. Then place in frying pan with coconut oil. Cook for 15 minutes on medium till start to brown.

In a pot add coconut milk, shredded coconut, Bp vanilla, sea salt and sweetener. Bring to low simmer and let thicken. Let cool a few then add to blender with egg yolk and Mct oil. Blend till smooth. Combine and put In 4 bowls. I stirred a scoop Bp whey protein and refrigerated. Sprinkle cinnamon on top.


  • MaverickAzzMaverickAzz Powerful

    Nice work!


    Do you have to wait for it to brown? Could you drop it to low - med-low and cook it a little longer?

    I'm assuming the idea is to get rid of as much of the water content of the cauliflower as possible, then use the fats to thicken it up?


    I wonder if, after turning the cauliflower to rice, you could then spread it out on a pan and freeze it for a couple of hours.... your freezer is the driest place in your house.

    No sorcery, just science. 

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