Overnight Baked Coconut Rice Breakfast Pudding with Caramelized Pineapple

Ingredients

• 1 cup cup jasmine rice
• 2 cans 13.5 oz cans coconut milk
• 1/3 cup cup maple syrup
• 2 tsp tsp vanilla extract
• 1.5 tsp tsp ground cinnamon
• 1/2 tsp tsp salt
• 3 cups cups fresh pineapple
• 3 tbsp tbsp brown sugar
• 1 tbsp tbsp lime juice
• 1/3 cup cup toasted pumpkin seeds
• 1/4 cup cup shredded unsweetened coconut(optional)

Instructions

1. 1

   Preheat oven to 325°F and grease a 9x9 baking dish with avocado oil.

2. 2

   Cook the jasmine rice in 1.5 cups water until tender, about 15 minutes.

3. 3

   Whisk coconut milk, maple syrup, vanilla, cinnamon, and salt together.

4. 4

   Fold the cooked rice into the coconut mixture and pour into the baking dish.

5. 5

   Bake 45-50 minutes until set and golden on top; cool, then refrigerate overnight.

6. 6

   Next morning, caramelize pineapple with brown sugar and lime juice in a skillet over medium-high heat, 6-8 minutes.

7. 7

   Toast pumpkin seeds and coconut in a dry skillet until fragrant.

8. 8

   Reheat pudding portions, top with warm pineapple, pumpkin seeds, and coconut.