Coconut Rice Congee

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Yesterday I decided to make double batches of both my Coconut Milk and Rice Milk recipes. As a result, I had both rice congee and coconut meat leftover. (Rice congee is what is left in the strainer when straining your rice milk. It’s a thick consistency, somewhat like porridge or pudding.) I decided to make the most of both of my leftovers, by incorporating them into one new recipe. My little monkey and I enjoyed this very much, and hopefully you do too!

Please comment to let me know if you do try it and what you think of it.

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Coconut Rice Congee

Coconut Rice Congee

Ingredients:

  • Rice Congee from 2 batches of Rice Milk
  • Coconut Meats from 2 batches of Coconut Milk (note: I did NOT use all of the coconut meats up in this, but please feel free to use as much or as little as you’d like in yours.)
  • 1 teaspoon Vanilla
  • Coconut Sugar to taste
  • 2 dashes Cinnamon (optional)

Instructions:

Set all rice congee aside in a bowl or mug. Add in vanilla, cinnamon, and coconut sugar and combine thoroughly. Lastly, add in as much of your leftover coconut meat as you’d like, stir, and enjoy!

 

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