Coconut Lemon Breakfast Custard

Coconut Lemon Breakfast Custard 

1 1/2 cups full-fat coconut milk
1 Tbs. Kerrygold** butter (or coconut oil for a vegan version)
1/2 cup white rice
1 pastured egg (omit and sub 1 Tbs. flax seeds for a vegan version)
juice of 1/2 fresh lemon
1 Tbs. raw honey
1/4 tsp. ground cinnamon
1/8 tsp. Meyer Lemon Salt
1 Tbs. Preserved Lemons, rinsed and thinly sliced

 

**Omitting the Kerrygold will result in a not-so-golden-yellow custard color.

 

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, lemon juice, raw honey, cinnamon and salt.

Continue to cook until creamy, thick, and delicious, and until the rice is soft and done.

Top with Preserved Lemon slices and additional cinnamon and honey, if desired.