Coconut Kiwi Risotto
- 1 cup arborio rice
- 1 cup light coconut milk, divided
- 3 to 4 cups water
- 2 SunGold kiwi fruit, peeled and cut into 1 inch pieces
- 1/2 cup unsweetened coconut flakes, plus more for garnish
- 2 tbsp maple syrup
- Cinnamon for garnish, optional
Heat a medium pan over medium heat. Add rice and toast for 5 minutes, stirring frequently, until you smell a nutty aroma. Add 3/4 cup coconut milk and stir frequently until milk is absorbed, about 1 1/2 to 2 minutes. The liquid should maintain a simmer around medium-low to medium heat. Add 1 cup of water and stir frequently until water is absorbed, about 5 minutes. Repeat by adding 1/2-3/4 cup of water at a time until rice is tender. Each addition will take 3-5 minutes until absorbed.
Meanwhile, toast coconut flakes in a small nonstick pan over medium heat, stirring frequently, until lightly browned and fragrant, approximately 8 minutes.
Add remaining 1/4 cup coconut milk and maple syrup and stir until combined. Remove from heat, gently fold in coconut flakes and kiwifruit. Garnish with cinnamon and additional coconut flakes.
Recipe contributed by Rachel Norman of The Delicious Balance.