Coconut Chocolate Mint Custard
Coconut Chocolate Mint Custard

1 cup whole grain brown rice, cooked
3  eggs
2 tablespoons unsweetened cocoa powder
1/2 cup honey
1/4 teaspoon peppermint flavor
1/4 cup flaked coconut
1  can (14 ounces) light unsweetened coconut milk, warmed
1/2 cup fat-free half and half, warmed
 fresh mint leaves for garnish
 chocolate curls for garnish
Preheat oven to 325 degrees.

In a large bowl mix together the rice, eggs, cocoa powder, honey, peppermint flavor and coconut until well blended. Stir in the warm coconut milk and half and half. Transfer to a 1 1/2-quart oiled casserole dish.

Bake 45 minutes. Garnish each serving with mint and chocolate curls.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 45 min

Servings: 6

Recipe By: Roxanne Chan

From: Vegetarian Times 2007 Reader Recipe Contest