Thursday, January 17, 2013
I've posted a recipes for coconut rice pudding balls (inspired by a visit long ago to Aquavit Minneapolis) and the first version of barley pudding (that I developed for a Swedish cooking class). The barley-coconut pudding I created for this week's Called to the Table is a tasty hybrid of the two. Using coconut milk naturally sweetens the pudding so only a few tablespoons of sugar are added to the entire recipes, and barley is a healthy whole grain. Healthy enough for a snack or breakfast, barley pudding isn't just for Christmas anymore!