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Coconut Barley Pudding


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Ingredients

  • 3/4 cup barley
  • 214 oz cans of coconut milk
  • 1 vanilla bean (halved and seeded)
  • 1 cinnamon stick
  • 2 tbsp sugar
  • zest and juice from 1 small lime
  • handful dried cranberries or raisins
  • half-and-half or pineapple juice
  • grated coconut (toasted for serving)
  • freshly grated nutmeg for serving

Instructions

  1. Rinse raw barley in cold water. Place in a large saucepan and cover with 6 cups of water.
  2. Bring to a boil and simmer, covered, for 15 minutes.
  3. Drain barley and return it to the saucepan.
  4. Stir in the coconut milk, vanilla seeds and bean, cinnamon stick, sugar, lime juice and cranberries or raisins.
  5. Bring to a simmer, cook covered on low until the barley is tender ad the milk has thickened, about 30 to 40 minutes, stirring occasionally.
  6. Remove cover during final 10 minutes of cook time and add half-and-half or pineapple juice if pudding becomes dry.
  7. Remove vanilla bean and cinnamon stick.
  8. Garnish with lime zest, toasted grated coconut, and nutmeg.