Lime Coconut Rice Porridge With Raspberries

• 1 3/4 cups full fat coconut milk 1, 13.5oz/400ml can
• 1 cup unsweetened shredded coconut
• 1/4 cup pure maple syrup
• 1/4 teaspoon lime zest finely grated
• 1/4 cup fresh lime juice
• 2 tablespoons minced ginger
• 2 teaspoons natural vanilla extract
• 1 pinch sea salt
• 3 cups cooked brown rice soft but not mushy
• 3 tablespoons virgin coconut oil
• 1 cup fresh raspberries
• 1/4 cup coconut flakes

1. Pour 1 cup (240 ml) of the coconut milk, the shredded coconut, maple syrup, lime zest, lime juice, ginger, vanilla, and salt into the blender jar of the KitchenAid(R) Power Plus(R) Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.
2. Add 1 1/2 cups (225 g) of the cooked rice, secure the lid, and process on variable speed 4 for 10 seconds, until creamy but rustic. (Be careful not to over process. You don't want the blend to be completely smooth or the porridge will be goopy.)
3. In a saucepan over medium heat, melt the coconut oil, and pour in the blended rice mixture, and bring this mixture to a light simmer, about 1 minute. Reduce the heat to medium-low, and stir in the remaining 1 1/2 cups (225 g) of cooked rice and the remaining 3/4 cup (180ml) of the coconut milk. Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose. (The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.
4. Divide the porridge evenly between four bowls, and top each bowl with 1 tablespoon of toasted coconut flakes and 1/4 cup (40 g) of fresh raspberries.
5. Serve immediately.

full fat coconut milk, coconut, maple syrup, lime zest, lime juice, ginger, natural vanilla, salt, virgin coconut oil, fresh raspberries, coconut flakes

Taken from www.yummly.com/recipe/Lime-Coconut-Rice-Porridge-with-Raspberries-2149636 (may not work)