Coconut Rice Pudding with Mint Mulberry Compote

Coconut Rice Pudding with Mint Mulberry Compote

For the Vegan Coconut Rice Pudding:
2 cups water
1 cup uncooked Arborio white rice
2-2/3 cups canned lite coconut milk
1-1/3 coconut water
2 tablespoons raw turbinado sugar
1 vanilla bean, split lengthwise and scraped
½ teaspoon pure vanilla extract (I use Rodelle Organics Vanilla Extract)
¼ teaspoon salt
½ cup coconut cream, chilled
¾ cup powdered sugar

For the Mint Mulberry Compote:
5 cups mulberries or blackberries (24 ounces)
¼ cup raw turbinado sugar
1½ teaspoons chopped fresh mint (about 8 leaves)
2 tablespoons tapioca starch (or corn starch)

View the full recipe at Snixy Kitchen →