Last updated on April 8th, 2019
Just when mulberries were starting to ripen a few weeks ago, Carla and I drove out to the country to pick every last juicy berry used in this coconut rice pudding with mint mulberry compote. When your beekeeper, urban gardener, former-cowboy cousin invites you out to his new ranch home to pick mulberries and blackberries, you don’t turn down the offer.
You instead brag to your other food-loving friends to make them so jealous that it’d just be cruel not to bring a buddy along to share in the harvest.
Of course neither of us did any research about proper attire for picking mulberries or blackberries. And even though I’d just read Karen’s warning about the blood and prickles from blackberry’s insidious thorns, I nonetheless showed up in a flowy tank top without gloves. Moving to the city has taken the country girl right out of me.
I went home with a pink sun-kissed shoulders and so many puffy red scratches on my forearms that you’d swear I was in a cat fight. But I also carried home a BOX full of plump ripe mulberries and blackberries. No pain no gain.
Do you know how long it takes to pick enough mulberries and blackberries for any recipe worthwhile? Thank goodness for Carla’s company (psst – have you seen her new site design??). I now appreciate the price tag on that small clamshell of berries at the market.
The blackberries turned into pizza only hours later with Alanna & Hollie (while I might not heed Karen’s blackberry battlegear advice, I will steal pizza recipe inspiration from her any time of day). The mulberries – well, you see them here.
For this rice pudding, I started with my Nana’s holiday recipe (also the very first recipe I ever shared here on Snixy Kitchen – oh boy). I replaced the whole milk with a combo of canned coconut milk and coconut water, and subbed out the heavy cream for freshly whipped coconut cream. The result is smooth and creamy, with (surprisingly) only a subtle coconut hint. This vegan coconut rice pudding is money – I’m never turning back.
A trace of fresh mint mixed in with the berry compote will give you one last glimpse of summer. Don’t worry if you can’t find mulberries for this recipe, sub in blackberries or your other favorite berry – but do it quick before fall sweeps in and wipes them away!
Also, last week – week 17 – our #cheesebabygirl was the size of a small mango, and instead of encouraging me to cook, she advocated for multiple naps in front of the fan. That and eating allofthecookies. Hence the radio silence. In related news, she’s started feeling like a fish swimming up against the inside of my belly.
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For the Vegan Coconut Rice Pudding
For the Mint Mulberry Compote