Multi-Cooker Tropical Coconut Rice Pudding

Directions

For pudding:

1. Turn the multi-cooker on and press the “Sauté” function. Add the coconut oil. Once melted, add in the rice and ginger. Stir for about 1 minute, making sure to coat rice well with the oil.

2. Add 1 cup of the coconut milk along with the water, vanilla and salt. Stir ingredients well and hit “Cancel.”

3. Lock lid in place making sure the valve is in the closed position. Set to cook for 14 minutes at high pressure.

4. In the meantime, whisk the eggs with the remaining coconut milk and then strain through a fine mesh strainer. Mix in the honey and set aside.

5. Once the rice is done cooking, allow the multi-cooker to naturally release pressure for 4 minutes, and then carefully quick release the remaining pressure. Open the lid.

6. Press the “Sauté” function again and whisk in the egg and milk mixture. Allow the mixture to bubble for 45 seconds and then turn the multi-cooker off.

For compote:

1. While the pudding is cooking, place mango, sugar and lime juice in a medium sauce pan and mix well. Cook over medium heat, allowing it to reduce for 10-15 minutes or until mangoes are soft, stirring often.

For crumble:

1. Preheat the oven to 350°F and line a baking sheet with parchment or wax paper.

2. Combine the flour and sugars in a food processor.

3. Add coconut oil and process until little balls form.

4. Add nuts and lime zest and process until just combined.

5. Spread mixture in a single layer onto prepared baking sheet.

6. Bake for 10 minutes, tossing halfway, until crisp and golden.

For assembly:

1. Divide crumble evenly between individual bowls.*

2. Divide rice pudding evenly on top of the crumble.

3. Top with compote and additional lime zest for garnishing.