Where the Wild Things Are Dessert

Pam Correll, Brockport, PA
2017 Wild Rice Recipe Contest Finalist

2 cups cooked wild rice
1 cup coconut milk
½ cup pure maple syrup
2 tbsp canola spread
1 tub (8 oz) blueberry cream cheese spread, at room temperature
1 tsp vanilla extract
¼ tsp nutmeg
1½ cups fresh blueberries, divided
2 cups sweetened whipped cream
4 fresh spearmint leaves

In large saucepan, combine wild rice, coconut milk, maple syrup, and canola spread. Bring to a boil over medium heat, stirring constantly; reduce heat. Simmer 15-20 minutes until wild rice absorbs liquid; stirring frequently. Remove from heat. Stir in cream cheese, vanilla, and nutmeg; cool completely. In four clear, small custard cups, layer wild rice mixture, 1 cup blueberries, and whipped cream. Garnish with remaining blueberries and mint leaves.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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