This recipe for coconut milk rice pudding is vegan, gluten-free and naturally sweetened!

There are many different kind of recipes for milk rice or milk rice pudding and every country has it’s own variation.

In Austria this is called Milchreis; English milk rice pudding. It’s a stable in every household and you can even buy it ready-to-eat in the supermarket. There is even a brand which sells its white-short grain rice under the name Milchreis, which is especially for making Milchreis. It’s super simple to make. We, Austrians eat it in the morning for breakfast, as a snack in front of the TV (like my boyfriend) and as a dessert.

The classic Austrian “Milchreis” is made with milk, rice, pinch of salt and vanilla and topped either with some sugar and cinnamon or with fresh fruits!

Sounds good, eh?

Let’s get to the question how to make this super simple deliciousness?

• First of all gather all the ingredients for the milk rice pudding and then put everything in a medium saucepan. Mix well.
• Place over medium heat and bring to boil, stirring often.
• Reduce heat and simmer for 25 minutes (depending on the type of rice) or until rice is soft and mixture thickens. stir often.
• Serve with mango sauce (mango slices purred in mixer previously)

Be careful, there is a higher risk for burning when making the milk rice!

Love, Antonia

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Coconut milk rice pudding with mango

Every country has it's own kind of milk rice. In Austria and Germany ours is called Milchreis – kind of milk rice pudding. This recipe is for a vegan and gluten-free coconut milk rice pudding topped with mango sacue. Perfect for breakfast, snack or dessert!

• 1 cup white medium-grain rice
• 4 cup coconut milk
• 1 pinch salt
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 mango

1. Mix the rice, salt, coconut milk, maple syrup and vanilla in a sauce pan.

2. Place over medium heat and bring to boil, stirring often.

3. Reduce heat and simmer for 25 minutes (depending on the type of rice) or until rice is soft and mixture thickens. stir often.

4. Serve with mango sauce (mango slices purred in mixer previously)

Enjoyed the recipe? Maybe you’d like to try our recipe for tropical pineapple-coconut galette too.

The post Coconut milk rice pudding with mango appeared first on Two Sisters Living Life.

I love to live my life to the fullest and enjoy every season, spring, summer, fall and winter and love to cook and bake with the seasonal fruits and vegetables! In the summer I always go on vacation with Nina her children and our parents to Florida where the tropical fruits taste extra good too!

This pineapple-coconut galette recipe is inspired by our several holidays we‘ve spent in Florida at the beach with a cocktail in hand

Nina is always calling me the queen of galettes and scones because I love to make them a lot!

The difficult part of making galettes is rolling out the dough. Parchment paper is a lifesaver when making galettes! Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

Love, Antonia

Did you make this Recipe? Great! Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

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Pineapple-Coconut Galette

Perfect dessert for summer. Coconut and pineapple is the perfect combination and this galette tastes like siting on the beach and sipping on a tropical cocktail.

• 1 cup desiccated coconut
• 1 cup whole grain flour
• 3 tbsp brown sugar
• 1/2 cup butter
• 4 tbsp ice water
• 1 pineapple (fresh, medium sized)
• 3 tbsp brown sugar

1. Using a high speed food processor ground the coconut to a fine meal. In a large bowl combine the ground coconut, the flour and 3 tbsp brown sugar. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.

2. Preheat the oven to 180°C.

3. Peel, quarter and core pineapple and cut into slices.

4. When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 

5. Arrange pineapple slices onto dough leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with remaining brown sugar.

6. Bake the galette for 40-55 minutes or until crust is golden. Serve warm for example with coconut ice-cream.

I’ve been to Hawai’i this February, you should check out my travel diary! To get some wanderlust;)

The post Tropical Pineapple-Coconut Galette appeared first on Two Sisters Living Life.

I’ve been to Kona, Maui and Honolulu, three places on three different islands and every island was different and special to see. Kona is located on Big Island where I’ve seen an active volcano, Maui was the place to see if you wanted the tropical vibes of an island resort at Kaanapali beach and the untouched nature like Jurassic Park. Maui was my favorite island. Waikiki, Honolulu was nice to visit but its very touristy and crowdy. We’ve rented a jeep and drove around the island and came upon the beach of Waimanalo, the most gorgeous beach I’ve ever seen! So take a look at my travel diary for more details if your interested!

Back to my tropical Granola

We love to make our own for many years now, because it’s so much better than the store bought ones and it’s easy to make too!

You can eat granola on your own or you can put it on fruits, oatmeals, milk rice, as a snack and so much more. There are so many options to enjoy granola!

How to make this deliciousness

In a large bowl combine rolled oats, puffed spelt, puffed quinoa, coconut, macadamia nuts, chia seeds, flex seeds and whole grain. In a small bowl mix togehter mashed banana, cinnamon, vanilla extract, nutbutter, maple syrup and coconut oil. Pour over dry ingredients and toss together until everything is coated.

Pour granola onto prepared baking sheet. Bake for 40-50 minutes and turn every 15 minutes until its light golden brown.

Remove from the oven und sprinkle with more coconut flakes, dried pineapple and dried papaya to your liking. Allow to cool completely, break granola apart into smaller pieces before storing it in air tight container.

Love, Antonia

Did you make this Recipe? Great! Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

We are on Pinterest ! Save our recipes for later and pin them to your board!

Enjoyed the recipe? Maybe you’d like to try our recipe for my baked oatmeal too.

Hawaiian inspired tropical Granola

Hawaiian inspired tropical Granola with puffed spelt, puffed quinoa, rolled oats, macadamia nuts, coconut and dried pineapple and papaya.

• 3 cup rolled oats
• 1 cup puffed spelt
• 1 cup puffed quinoa
• 1 cup coconut flakes
• 1 cup macadamia nuts (chopped)
• 2 tbsp chia seeds
• 2 tbsp flex seeds
• 2 tbsp whole grain flour
• 2 banana (mashed)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup Nutbutter (e.g. coconut-almond butter)
• 1/3 cup coconut oil
• 1/4 cup maple syrup

1. Preheat oven to 140°C

2. In a large bowl combine rolled oats, puffed spelt, puffed quinoa, coconut, macadamia nuts, chia seeds, flex seeds and whole grain.

3. In a small bowl mix togehter mashed banana, cinnamon, vanilla extract, nutbutter, maple syrup and coconut oil. Pour over dry ingredients and toss together until everything is coated.

4. Pour granola onto prepared baking sheet. Bake for 40-50 minutes and turn every 15 minutes until its light golden brown.

5. Remove from the oven und sprinkle with more coconut flakes, dried pineapple and dried papaya to your liking. Allow to cool completely, break granola apart into smaller pieces before storing it in air tight container.

The post Hawaiian inspired tropical Granola appeared first on Two Sisters Living Life.