I receive weekly (perhaps even more often than that) requests for my beloved’s Coconut Lemon Breakfast Custard.
I think it just might be his favorite.
Thus, it has now become a Friday morning tradition.
But you know me, I like to spice things up a bit, try new variations, modifications, and deviations from the norm.
…a little digression here ~ I am SUCH a creature of habit in some areas that it just baffles me that I do like to experiment and change certain recipes.
I have my daily and evening rituals, which are rather regimented. But for some reason, I simply cannot help myself when preparing and planning pleasantries for others.
So instead of lemon, I decided to use lime. Both lime juice and preserved limes…along with a little Turkish fig.
The results were and are utterly outstanding.
Lime Fig and Coconut Rice Pudding
1 cup full fat coconut milk
1 Tbs. Kerrygold** butter (or coconut oil for a vegan version)
1/2 cup instant white rice
1 pastured egg (omit and sub 1 Tbs. flax seeds for a vegan version)
juice of 1 fresh lime
2 Tbs. raw honey
pinch of salt
2 Tbs. Turkish figs, sliced
1 Tbs. Preserved Limes, rinsed and thinly sliced
Combine the coconut milk, butter, and rice in a small pot and bring to a boil. Reduce to a simmer, stir, and cover. Allow to cook about 10-15 minutes.
Whisk in the egg, lime juice, raw honey, and salt.
Continue to cook until creamy, thick, and delicious, and until the rice is soft and done. Stir in the sliced figs.
Top with Preserved Lime slices and additional honey, if desired.