Pomegranate-Pineapple Rice Pudding for Breakfast

Enhance your breakfast routine with this fruity, gingery, and molasses-laced rice dish.

Serves: 3


 1.5 cups cooked Jasmine rice

1 (13.5-ounce) can full-fat coconut milk

2 tablespoons agave, divided ¼ teaspoon salt

2 cups finely chopped strawberries

⅓ cup pomegranate seeds

2 tablespoons pomegranate molasses

2 cups of fresh pineapple diced

1 tablespoon lemon juice

1/4 teaspoon powdered turmeric

1/2 teaspoon ginger powder

1/3 cup crystallized ginger, diced, for garnish

1/3 cup of toasted coconut flakes as a garnish

How to prepare:

Over medium heat, combine cooked rice, coconut milk, 1 tablespoon agave, and salt in a saucepan. Cover the pan and bring the liquid to a boil. Reduce heat and simmer for approximately 10 minutes, stirring occasionally, until creamy and thickened.

Strawberries and pomegranate seeds are placed in a medium bowl. Pour molasses on top and fold together gently. Set aside.

In a second bowl of comparable size, combine pineapple, lemon juice, the remaining 1 tablespoon of agave, turmeric, and ground ginger. Fold gently to combine, then set aside.

In three serving bowls, rice pudding is divided. Equal parts fruit mixture, crystallized ginger, and coconut flakes are sprinkled on top.

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