How good do these Vegan Donut Peach Rice Pudding Pops look?
Yes, I did use the word Vegan in my Vegan Donut Peach Rice Pudding Pops, but not because I’m Vegan; instead because I know that the best Rice Pudding Pops (or rice pudding in general) you’ve ever had typically use lots and lots and lots of sweetened condensed milk and/or half ‘n half and/or full-fat dairy milk.
These do not.
They are dairy free, gluten free, and Vegan.
Oh, and they are also to. die. for.
I kid not.
Here’s the deal. I made this recipe for a client, Lotus Foods because, well, work. But my work and play mean the same things, and 90% of the time also include a bite of delicious.
I had to make this recipe a couple times to get it right, but once I did, all was right in the world. Or at least all was right in the Hoffman household. My kids, even baby Amiya (in fact these are perfect teething pops!), and Ryan all love it.
So grab some Organic White Basmati Rice and your popsicle molds, and get moving.
They are not going to disappoint!
Vegan Donut Peach Rice Pudding Pops
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- In a large pan, bring the rice, light coconut milk and ½ cup full-fat coconut milk to a boil. Reduce to low and simmer for about 20 minutes, or until rice is tender, stirring frequently.
- Add in the rest of the full-fat milk, salt, vanilla, sugar, and cinnamon, and continue stirring and simmering for another 20 minutes.
- Add the donut peaches, and stir entire mixture for about a minute.
- Remove from heat, and fill popsicle molds.
- Place in freezer for at least 4 hours.
By the way, if you want to make these low-FODMAP, it would be super simple. Just take out the peaches and replace with a low-FODMAP fruit like strawberries, blueberries, kiwi, etc.
p.s.s. Need more summer treat ideas? You can get them all right HERE.
You will heal. I will help.