Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups coconut milk
- 1 cup unsweetened shredded coconut (fresh or dried)
- ½ cup packed light or dark brown sugar
- ½ teaspoon kosher salt
- 1 vanilla bean (seeds scraped and reserved)
- 2 cups cooked white rice
- 2 tablespoons fresh lime juice
Directions
1. In a medium saucepan over medium heat, combine the coconut milk, shredded coconut, brown sugar, salt, and vanilla bean seeds. Bring the mixture to a gentle boil, stirring frequently. Cook for about 5 minutes, or until slightly reduced.
2.Add the cooked white rice and continue to stir. Cook for another 5 minutes, or until the rice begins to break down and the mixture thickens into a porridge-like consistency.
3.Remove the saucepan from heat and stir in the fresh lime juice.
4.Serve hot as a warm, mildly sweet dessert or breakfast porridge.