Coconut Matcha Rice Pudding

Naturally green coconut matcha rice pudding with date-sweetened adzuki beans (vegan!)

Coconut Matcha Rice Pudding:
2 cups water
1 cup uncooked arborio white rice
2-2/3 cups canned lite coconut milk (a little less than two 14.5oz cans)
1-1/3 cups coconut water
½ cup + 1 tablespoon raw turbinado sugar
1 vanilla bean, split lengthwise and scraped
½ teaspoon pure vanilla extract (I use Rodelle Organics Vanilla Extract)
¼ teaspoon kosher salt
1 tablespoon high-quality matcha (I use Encha organic latte grade matcha), plus more to taste
½ cup canned coconut cream

Date Adzuki Bean Paste:
½ cup dry adzuki beans
½ cup finely chopped pitted dates (I used medjool dates)
Water

View the full recipe at Snixy Kitchen →