Ingredients for Mounds Of Protein Pudding
- Brown Rice
- 2 cups water
- 2 large eggs
- 1/4 cup honey
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup dried mung beans, rinsed
- 1/2 cup shredded coconut (optional, for topping)
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How to Make Mounds Of Protein Pudding
- Rinse mung beans thoroughly. In a medium saucepan, combine mung beans and 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until tender but not mushy.
- In a separate saucepan, combine rice and 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 40 minutes, or until tender but still slightly firm.
- Drain both the mung beans and rice. Set aside.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together eggs and honey until light and fluffy.
- Add melted butter, vanilla extract, cocoa powder, and salt. Whisk until combined.
- Gradually whisk in buttermilk and coconut milk until smooth.
- In a deep, oven-safe casserole dish, combine cooked mung beans, cooked rice, and 1 (13.5 ounce) can of coconut milk.
- Pour the cocoa mixture evenly over the mung bean and rice mixture. Stir gently to combine.
- Bake for 50-60 minutes, or until the pudding is set and lightly browned on top.
- Let cool slightly before serving. Garnish with shredded coconut, if desired. Serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
39g
Fat
37g
Carbs
6g
