Cashew and Coconut Milk Pudding

Pudding for this recipe is very tender, creamy and tasty. If you do not want to add sugar, replace it with maple syrup or another favorite sweetener. You can also add cinnamon, a little ginger, ground cardamom and nutmeg to the pudding to make it more spicy!

Ingredients: ½ cup raw cashews 1 cup coconut milk ¼ cup round grain rice 3 tbsp. coconut sugar 2 tsp. lime peel 1 tsp vanilla extract Fresh fruits and berries, coconut, raisins, roasted cashews - for decoration

Recipe: Soak cashews for 4-6 hours in water. Drain, put cashews in a blender and pour a glass of water. Beat until mixture is smooth. Mix the “milk” from cashews, coconut milk, rice, sugar and lime zest in a medium saucepan and put on medium heat. Boil, stirring occasionally, for 25 minutes. Then remove the pan from the stove, add the vanilla and stir. Cool the pudding to room temperature and, if necessary, refrigerate. Serve with fresh berries and fruits, coconut and cashew!