Usually, cinnamon is the only topping I need for rice pudding. But this recipe for a coconut oil stir-fry sauce takes it to the next level. For this one, the cinnamon acts as equalizer between tart goat cheese, sweet berries and savory parsley.

#SpoonTip: Goat cheese can be optional if you want to make it vegan.

Berry Coconut Oil Stir-Fry Sauce

  • Prep Time:5 minutes
  • Cook Time:20 minutes
  • Total Time:25 minutes
  • Servings:4-6
  • Easy


  • 1 cup cooked white rice
  • 2 cup almond milk
  • 1 pinch salt
  • 2 tablespoons of vanilla extract
  • 2 tablespoons of cinnamon
  • 3 tablespoons of lemon juice
  • 1 tablespoon parsley flakes
  • 1 tablespoon goat cheese
  • 2 teaspoon sugar or honey
Photo by Shalayne Pulia
  • Step 1

    Heat a medium pan coated in coconut oil. Slice grapes in half and add with raspberries, lemon, cinnamon and parsley to the pan. Fry until raspberries break down.

    Photo by Shalayne Pulia
  • Step 2

    Add rice, vanilla, salt, sugar and almond milk to a small pot and simmer until almond mild is absorbed. Add goat cheese and a pinch more parsley to the pan with berries.

    Photo by Shalayne Pulia
  • Step 3

    Fill a jar with rice and top with stir-fried berry sauce. Garnish with fresh berries and cinnamon.

    Photo by Shalayne Pulia