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Prep Time: 5 minutes
cook time: 5 minutes
yield: 4 servings
6 large egg yolks
½ cup unsweetened cashew milk
¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 teaspoon vanilla extract or other extract of choice, such as cherry
¼ cup coconut oil, melted
1 package Miracle Rice Ground cinnamon
Melted unsalted butter or ghee, for drizzling In a medium-sized bowl, combine the egg yolks, cashew milk, sweetener, and extract. Slowly mix in the melted coconut oil so the eggs don’t cook unevenly.
Set the bowl over a saucepan of simmering water.
Whisk the mixture constantly and vigorously until it is thick enough to coat the back of a spoon and an instant-read thermometer inserted into the mixture registers 140°F, 3 to 5 minutes.
Remove the mixture from the water and stir in the Miracle Rice. Add cinnamon to taste. Serve warm or chilled, garnished with a dusting of extra cinnamon and a drizzle of melted butter, if desired.
Store extra pudding in an airtight container in the refrigerator for up to 4 days. tip: If you’re serving the pudding chilled, it can be prepared up to 4 days ahead and stored in the refrigerator. Whisk before serving.