I believe necessity is truly the mother of invention. However, a mother craving something sweet is the mother of this creative Tropical Risotto Pops.
- 1 cup arborio rice
- 2 cups unsweetened almond milk
- 2 1/2 cups unsweetened pineapple juice (divided)
- 1/2 cup of dehydrated coconut flakes
- 1/2 tbsp of ginger
- 1/4 tsp sea salt
- 1/8 tsp ground nutmeg (freshly ground)
- 2 tbsp butter
- 1/4 cup of organic honey
- 1/4 cup of organic cane sugar
- 1/2 tsp vanilla extract
If you make just the pudding, dice a 1/2 cup of mango and a 1/2 cup of pineapple, for garnish.
Combine 1 cup of rice with 1 1/2 cups of pineapple juice in a pot. Bring to boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add the other cup of pineapple juice. Stir constantly until liquid is absorbed. Add in spices and dehydrated coconut and stir. Add the 2 cups of almond milk, 1 cup at a time. When you add the first cup of almond milk go ahead and add the honey, sugar and vanilla extract, stirring constantly. Add the last cup of almond milk and continue to cook and stir until liquid is absorbed . Total cooking time is about approximately 30 minutes.
You can serve this Risotto in a bowl and add the mangos and pineapple. I added a little cinnamon, nutmeg and a drizzle of honey on top of the fruit. It’s so warming to the belly.
Okay, so now for the Risotto Balls.
I took the leftover Risotto and put it in my fridge. I came home and needed something sweet but creative.
I took the Risotto with an ice cream scoop and rolled little balls into them. I drizzled honey on them so my coconut mixture would stick to the balls.
1/2 cup of organic dehydrated coconut
1 tsp of ginger powder
1 tsp of golden sugar sprinkles
dash of sea salt.
Now to get them to hold onto the stick. Melt down some organic white chocolate, dip the sticks half way into the white chocolate. Stick the balls onto the sticks and place them in the freezer until the chocolate hardens. You know have a Tropical Risotto Pop!
Oh psst.. Remember to Set the Table with Love. 🙂