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–+ servings

Cauliflower “Arroz con Leche” (Keto Rice Pudding)

All the cozy, cinnamon-laced comfort of traditional Mexican arroz con leche — minus the rice and sugar crash.
Print Recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Dessert
Cuisine: Mexican
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 2 cups riced cauliflower fresh or frozen; sub: finely diced zucchini, texture change
  • 3/4 cup heavy cream sub: canned coconut cream
  • 1/2 cup unsweetened coconut milk carton or canned, shaken; sub: almond milk, lighter
  • 3 tbsp powdered erythritol/monk-fruit blend or to taste; sub: allulose, slightly softer set
  • 1 cinnamon stick sub: 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract sub: 1/4 tsp almond extract
  • 1 pinch sea salt
  • Optional garnish: ground cinnamon toasted coconut flakes; sub: crushed pecans

Instructions

  • Simmer the base: In a medium saucepan combine heavy cream, coconut milk, cinnamon stick, sweetener, and salt. Bring to a gentle simmer over medium-low, stirring until sweetener dissolves.
  • Add riced cauliflower: Stir in cauliflower; keep mixture at a lazy bubble. Cook 8–10 min, stirring occasionally, until cauliflower is tender and liquid thickens.
  • Finish with vanilla: Remove cinnamon stick. Stir in vanilla and taste — add more sweetener if desired.
  • Serve: Ladle into four small bowls. Dust with ground cinnamon or sprinkle toasted coconut. Enjoy warm, or chill 2 hours for classic cold pudding.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 3g | Fat: 19g
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