INGREDIENTS & TOOLS:

1 cup Jasmine Rice

3 cups Full-Fat Coconut Milk 

1 cup Water

3 tbsp CAP Coconut Butter

¼ tsp CAP Pink Mountain alt 

½ tsp Cinnamon 

1 tsp Vanilla Extract 

Coconut Shreds 

Pomegranate Seeds 

HOW TO:

Combine Jasmine Rice (pre-rinsed in cold water), 2 cups of Coconut Milk (reserve the 3rd) and 1 cup of water and bring to a light simmer. Stir in the Coconut Butter, making sure that it dissolves fully. Cook the mixture on low for about 25-30 minutes while stirring often to make sure the rice cooks evenly. About 15 minutes into cooking, add Salt, Cinnamon and Vanilla. At the 25 minute mark, use a wooden spoon to check for consistency and texture. The rice should not be fully mushy, the grain should maintain its structure while also being soft. The rice will continue to absorb liquid as it cools so if the rice needs more liquid, use the reserved cup of Coconut Milk. Once it is at the desired consistency, take the rice off the heat and allow to cool for 10 minutes. Top with Cinnamon, Coconut Shreds and Pomegranate Seeds. This dessert can be served warm or cold.