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These Rice Pudding Pops are the cutest way to celebrate Easter while bonding with your kids in the kitchen. Using organic brown jasmine rice, we were able to make a dessert that’s chocolatey goodness on the outside with a creamy sweet pudding in the center. 🍫
Utensils Used
Rice Pudding
1 (13.5 oz) can coconut milk
3 tbsp maple sugarCan substitute with coconut sugar or brown sugar
1 tsp vanilla extract
½ tsp cinnamon
Chocolate Coating
1 (12 oz) bag white chocolate chipsMelt with 1 tsp coconut oil to make it more spreadable
1Melt your white chocolate with coconut oil and stir until smooth. Add a few droplets of red, blue, and yellow plant-based color, and give it a gentle swirl with a toothpick to make the chocolate tie-dye. Spread chocolate in the Easter molds to cover the bottom. Freeze for 15+ minutes.
2Heat a small saucepan on medium-low heat and pour in your rice pudding ingredients. Mix well and bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes with the lid mostly on, allowing steam to escape. It's done when the liquid has evaporated and you're left with a creamy rice pudding. Let it cool.
3Spoon the rice pudding into the chocolate molds and flatten. Add more melted chocolate on top. Freeze for another 15 minutes and enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Desserts, Easter, Gluten-Free, Kids Snack Activity, No-Bake, Snacks, Spring, Vegan, Vegetarian
Ingredients
Utensils Used
Rice Pudding
1 (13.5 oz) can coconut milk
3 tbsp maple sugarCan substitute with coconut sugar or brown sugar
1 tsp vanilla extract
½ tsp cinnamon
Chocolate Coating
1 (12 oz) bag white chocolate chipsMelt with 1 tsp coconut oil to make it more spreadable
Directions
1Melt your white chocolate with coconut oil and stir until smooth. Add a few droplets of red, blue, and yellow plant-based color, and give it a gentle swirl with a toothpick to make the chocolate tie-dye. Spread chocolate in the Easter molds to cover the bottom. Freeze for 15+ minutes.
2Heat a small saucepan on medium-low heat and pour in your rice pudding ingredients. Mix well and bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes with the lid mostly on, allowing steam to escape. It's done when the liquid has evaporated and you're left with a creamy rice pudding. Let it cool.
3Spoon the rice pudding into the chocolate molds and flatten. Add more melted chocolate on top. Freeze for another 15 minutes and enjoy!
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