5 min
30 min simmer
4 dessert bowls
Dessert
Introduction
Velvety coconut rice.
Coconut milk and rice create a silky canvas kissed by Florale No 1 honey , while Sweetlips infuses subtle ginger-saffron warmth.
As it finishes, a crisp crown of Matcha Sal (using ceremonial Matcha from Japan, Premium Vanilla and Belgian Strawberry Crunch) brings herbal bitterness, umami depth, and a vivid jade flourish.
Textural contrast arrives via toasted pistachios and coconut crumble; edible flower petals signal ceremony.
This dessert is vegan, gluten‑free, and naturally sweet, yet luxuriously layered—an elegant showcase of botanical craft designed for sharing at spring dinner tables and atelier pours.
Ingredients
- ¾ cup medium-grain rice (e.g. Arborio or sushi rice)
- 400 ml full‑fat coconut milk
- 400 ml water
- 2 Tbsp Florale No 1 honey (+ 1 Tbsp optional for added sweetness)
- 1 Tbsp SWEETLIPS spice blend (adds ginger-saffron sweetness)
Toppings :
1 Tbsp MATCHA SAL (green tea and salt crystal blend)
3 Tbsp shelled pistachios, crushed
3 Tbsp toasted coconut crumble
Edible flower petals (e.g. rose, cornflower, violet)
Directions
Combine Ingredients
in a heavy pot: rice, coconut milk, water, honey, and Sweetlips
Simmer gently
On low heat, stirring occasionally, until rice is tender and mixture thickens (20–30 min).
Sweeten optional
taste, then stir in extra honey if desired.
Portion
Put the warm pudding into serving bowls.
Add texture & contrast
Sprinkle Matcha Sal first, followed by pistachio and coconut crumbles.
Finish & Serve
Garnish with scattered florals for visual elegance. Serve either warm for comfort or chilled for a fresh, botanical finish.
