A delicious, gluten free, doctored up version of a traditional Sri Lankan favorite - this Spiced Pumpkin Kiribath is sure to please as brunch or even dessert!
- 1 1/2 cups coconut milk
- 2/3 cup of water
- 3/4 cup of rice
- 2/3 cup of 100% pumpkin puree
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon cinnamon.
- 3 tablespoons molasses
- 2 tablespoons coconut sugar
- Optional - coconut whipped cream
Add to a pot over medium heat - 1 1/2 cups coconut milk, a 2/3 cup of water, a 3/4 cup of rice, a 2/3 cup of 100% pumpkin puree, 1 teaspoon pumpkin spice, 1/4 teaspoon salt and 1 teaspoon cinnamon.
Bring this mixture came to a boil,
Then lower the flame and cover it and let it simmer for 15 minutes.
Then, add in 3 tablespoons molasses and 2 tablespoons coconut sugar (if you want yours to be unsweetened, you can skip this step)
Spoon the kiribath into different bowls and let them chill for 2 or so hours before enjoying with some coconut whipped cream piped on top.