This is not only a knee-knocking dessert worthy of a campfire story, it’s quite gruesome too. This Forbidden Rice Mousse is a horror-worthy end to your Halloween meal!
This wholesome chocolate dessert is simply made with chocolate chips, coconut milk, sweetener, vanilla and black forbidden rice. Cook it in your 1 1/2 to 2 quart slow cooker and thickens up a ton in the fridge.
Mine was runny before I put it into the fridge but still came out in a super-thick mousse. Make it thinner by using less rice, but again don’t be nervous that it’s not set up at all before you put it in the fridge.
Your little monsters will love it before and after they go trick or treating!
Prep Time: 15 minutes
Cook Time: 3 hours
Time to Chill: 4 hours
Total Time: 3 hours 15 minutes
Servings: 8 servings
Calories: 100kcal
Ingredients
- 1 14 ounce can full-fat coconut milk
- 1/2 cup forbidden rice use less to make thinner pudding
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- In a 1½ to 2 quart slow cooker, add all the ingredients and cook on high for 2½ to 3 hours.
- It will still be runny and the black rice will not be as soft as white rice would be in the pudding – it will be more al dente.
- Chill in the fridge for at least 6 hours, so the mixture thickens
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 25mg | Sugar: 7g | Vitamin A: 0.5% | Calcium: 1.6% | Iron: 1.7%
Tried this recipe?Post a pic of yours and tag @geekpoet
rachel @ athletic avocado says
October 21, 2015 at 8:31 amonly 3 ingredients to make this??? heck yes!!!
Ash says
October 22, 2015 at 12:02 pmI think I’ll have to try this out with coconut sugar and cocoa powder in place of chocolate chips. Maybe a little coconut oil too. I’d like to use a cheaper rice like white or brown, but I’m not sure if brown would get the light and fluffy dessert texture that white would allow for. Any feedback anyone?
Alissa G. says
October 24, 2018 at 3:09 pmHow far ahead can you make this? Or, how long can you keep leftovers, if there are any?
Kathy Hester says
November 7, 2018 at 9:23 pmI wouldn’t make it very far ahead because the rice can dry out.