Pineapple Pomegranate Breakfast Rice Pudding | VegNews

Ingredients

• 1½ cups cooked Jasmine rice
• 1 (13.5-ounce) can
• full-fat coconut milk
• 2 tablespoons agave nectar, divided
• ¼ teaspoon salt
• 2 cups chopped hulled strawberries
• ⅓ cup pomegranate seeds
• 2 tablespoons
• pomegranate molasses
• 2 cups chopped fresh pineapple
• 1 tablespoon lemon juice
• ¼ teaspoon ground turmeric
• ½ teaspoon ground ginger
• ⅓ cup diced crystallized ginger, for garnish
• ⅓ cup toasted coconut flakes, for garnish