Re-adjusting my diet to address my Candida overgrowth has not been easy. It has been a long and arduous road. Getting these nasty buggers in check has meant that I had rearrange the way I eat because ingesting any type of simple sugar is a disaster for me which includes fruits. My stomach will churn, groan and twist in bands of pain, not to mention the awful bloating.
So for the moment I basically have to give up fruits and any type of desserts even those that contain minimal amount of unrefined sugar to facilitate the healing process. So as I said earlier it has not been easy. I love cooking, baking and eating wholesome food and when I bake I use a small amount of unrefined sugars like brown rice syrup, coconut palm sugar, honey or maple syrup which adds the sweetness in the dessert.
In Ayurveda, there are 3 body-mind types called doshas and these are Vata, Pitta and Kapha. To have optimal health the doshas should be brought into balance with one another even though most of us will be dominate in either Vata, Pitta or Kapha. When any of these doshas get too excessive in nature we tend to run into health issues.
One way to balance these doshas in our body is through food. Food in Ayurveda compromises of six tastes which are sweet, sour, salty, bitter, pungent and astringent. Using this six tastes in our cooking controls our cravings and creates a sense of satiety.
My candida overgrowth has put a stop to adding even a small amount of unrefined sweeteners in my baking at the moment. I include plenty of sweet vegetables in my diet like carrots to make up the sweetness that I am craving for but it is not the same as indulging in a little homemade dessert every now and then.
So not one to give up, I took some rice and coconut milk, turned it into a rich pudding with the maple syrup being optional for my husband and others who can eat sugar.
It was damn delicious and satisfying on every level for me even without the sugar. The coconut milk which is lusciously sweet in itself compensates well for the missing sugar and the toasted coconut flakes adds that extra layer of texture and nutty sweetness which goes perfect with this rice pudding.
The best part about this dessert is it can be served chilled or warm and both versions taste equally good! As with most of the recipes I post this is really simple and easy to make and it is utterly satisfying.
So enough talk for now and let’s get down to the details…
Coconut rice pudding with toasted coconut flakes – Serves 8
- 2 cups aborio rice
- 4 cups of water
- 2 250ml cans of coconut milk
- a cinnamon stick
- 1 crushed cardamom
- 2 tsp of vanilla bean essence
- a pinch of salt
- 1/2 cup of unsweetened coconut flakes
- maple syrup (optional)
OK this is how you roll :
- Rinse the rice well and drain. Put the rice in a medium sized pot and add 4 cups of water and one can of coconut milk.
- Once the rice comes to a boil, add the cardamom, cinnamon stick, salt, vanilla bean essence and reduce the heat to a very slow simmer for 30 – 40 minutes and stirring the rice every 15 minutes.
- Start heating up a medium sized pan and add the coconut flakes reducing the heat to low, toasting the flakes and gently stirring the coconut flakes to an even brown colour. Once evenly toasted keep this separate to be used later before serving the pudding.
- When most of the liquid has been absorbed, add the second can of coconut milk stirring the rice gently until the pudding becomes creamy in consistency. Take the pot off the heat and let the pudding rest.
- Serve warm with a generous sprinkling of coconut flakes and a dash of maple syrup for extra sweetness (optional) or chill the pudding in the fridge before serving.