Carolyn Coffin Coaching

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“Rice” Pudding

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Rice PuddingThought this ever-popular dessert was off the menu? Think again. This simple recipe is sure to satisfy your post-meal sweet tooth without even a hint of guilt. Served hot or cold, it can also be dressed up or down for the right amount of flavour.

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"Rice" Pudding
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 can (400 ml) coconut (or almond) milk
  • 1 tbsp vanilla
  • 2 tbsp maple syrup
  • ⅓ cup chia seeds
  • Optional: Garnish with berries, dried fruit, nuts, seeds, or spices of your choosing (cinnamon, nutmeg)
Instructions
  1. Whisk together milk of choice, vanilla, and maple syrup until well combined.
  2. Add chia seeds, stirring consistently until all thoroughly combined.
  3. Let sit for 1-2 hours so the seeds can expand in the liquid.
  4. If you prefer it cold, refrigerate the mixture. Note: this will significantly harden the pudding since the milk solidifies at colder temperatures.
  5. Garnish with desired toppings. Sprinkling with nutmeg or cinnamon adds a nice hint of spice. Toasted sliced almonds or raisins also work nicely on top.

 

Blueberry Coconut Chia Pudding

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Blueberry Coconut Chia PuddingThis blueberry coconut chia pudding is a simple, healthy treat you can feel good about eating.

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Blueberry Coconut Chia Pudding
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1-1/2 cups coconut milk, stir to mix to even consistency
  • ¼ cup chia seeds
  • 1 Tbsp honey
  • pinch salt
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ⅓ cup frozen wild blueberries, thawed (or fresh)
  • 2 Tbsp unsweetened shredded coconut
  • OPTIONAL TOPPINGS:
  • almonds, slivered
  • honey for drizzling on top
Instructions
  1. Whisk together coconut milk, chia seeds, honey, salt and extracts in a mixing bowl.
  2. Cover with plastic wrap and refrigerate for ~3 hours.
  3. Once thickened, spoon into serving bowls and top with blueberries, shredded coconut and other optional toppings if desired.

 

Sweet Potato Soufflé

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Sweet Potato SouffleThis elegant sweet potato soufflé side dish, seasoned with Maple syrup and cinnamon, is so tasty it almost feels like dessert. As an added bonus, it is not at all intimidating to make. It can be enjoyed all year long, but in our house we tend to bring it out with the rest of our “comfort foods” in fall when the weather turns cold, particularly over Thanksgiving weekend.

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Sweet Potato Soufflé
Recipe type: Side Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 large sweet potatoes, peeled and chopped
  • 2 eggs
  • ⅓ cup butter
  • ¼ cup coconut or almond milk
  • 3 Tbsp Maple syrup
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Peel sweet potatoes and chop into 2-inch pieces.
  3. Cover with water in medium pot and bring to a boil.
  4. Cook until fork tender, about 20-25 minutes.
  5. Place boiled sweet potatoes into food processor or mixer.
  6. Add remaining ingredients and blend until smooth.
  7. Pour mixture into large soufflé dish and bake for 45-60 minutes.
  8. You want the soufflé to jiggle slightly when gently shaken.