A delicious sugar free rice pudding recipe, naturally sweetened with coconut and great for weaning babies and children
As promised I am starting to share more of my favourite baby friendly recipes here on the blog (did you catch my first recipe? These Sugar Free Flapjacks for Baby Led Weaning.) Weaning can difficult at the best of times. But continuously coming up with new and varied recipes that are healthy and nutritious is such a battle, particularly when you have other children to feed too.
My tactics for weaning my second child pretty much revolved around trying to feed him as much food as possible that my daughter already ate. This meant that I wasn’t spending hours in the kitchen every day cooking up several different variations of breakfast, lunch and dinner for the whole family.
From the beginning one of my son’s favourite desserts has been this Coconut Rice Pudding. I used to make a version with honey for my daughter but decided to try a completely sugar and honey free version when my son was about 7 months old. The coconut milk and desiccated coconut naturally sweeten the rice so there really is no need for sugar or any other sweeteners.
Although the rice is completely soft when cooked, if your baby prefers their food very puréed then simply blitz it in a blender or food processor after cooking. This recipe makes between 4 and 6 portions, depending on the age of your baby or child. It can be stored in a container in the fridge for up to 2 days. Just be sure to allow it to cool completely before putting it in the fridge. It can also be frozen in individual portion and defrosted at room temperature.
The rice pudding is delicious served on it’s own but also tastes great with fruit compote, sugar free jam or chopped fruit. I have to admit to actually giving this to my little boy for breakfast on several occasions as I know he just loves it!
- 60g / ½ cup pudding rice
- 450ml / 15 fl oz full fat milk
- 100ml / 3½ fl oz coconut milk
- ½ tbsp desiccated coconut
- ½ tsp vanilla extract
- Optional toppings: fruit compote, sugar free jam, chopped fruit
- Place all the ingredients in a heavy bottomed sauce. Bring to the boil then reduce to a simmer.
- Cover with a lid and allow the rice to simmer for 30 minutes or until all the milk has been absorbed and the rice is soft, stirring every few minutes.
- Serve with fruit compote, sugar free jam, chopped fruit or any other toppings.
The rice pudding can be frozen in individual containers. To defrost, leave out to defrost at room temperature and reheat gently in a saucepan or in the microwave, adding a little milk if needed.