Lime Fig and Coconut Rice Pudding

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.