Caramel rice pudding gluten free 100% vegan

Here in India, I bake very seldom it is too hot here, electricity is not stable it often interrupts a few things which depend on electricity. making some baking recipes is not so easy for me. But today I tried a new trick and made this delicious very tasty and healthy caramel pudding in an experiment using garden fresh coconut. Hello, food lovers and plant power community greetings. Today's post is about making caramel rice pudding, my new experiment gluten-free and 100% vegan. This recipe is for the @qurator hive top chef contest- caramel.

Ingredients:
The main ingredient is fresh coconut I use 1 and a half cups of very fresh grated coconut to make milk for pudding.

Here is my process for making coconut milk. The freshest coconuts yield the most milk. When picked fresh from a tree, one-half coconut can make 600 ml best quality milk.

When grated/scraped, one-half coconut will be about 1 1/2 cups, From this I made 600 ml thick milk and 3/4 cup thin milk.

I used:
4+4 tsp sugar
1/4 cup basmati rice
12 almonds
3 cardamom pods
1 pinch of saffron
2 Tbsp broken cashews.
1 Tbsp raisins

Washed rice and drained water and put in a mixer to grind it.

Pour 4 tsp sugar into a saucepan and let it melt on low heat.

Cooked it until became caramel.

I used my regular stainless steel cups as a mold.
First oiled the cups using a few drops of coconut oil.
and poured in around 1 tsp caramel in each.
Kept aside.

Stirred saffron in the coconut milk.

Peeled cardamoms are added to rice.
then 5 almonds
1 tbsp cashews
2 tbsp thin coconut milk.

Ground the rice cardamoms cashews and almonds together into a fine paste.

Chopped almonds and raisins side by side I was eating some raisins.

Started with boiling thin coconut milk in a non-stick pan.
When milk started boiling added 4 tsp sugar.
as soon as the sugar dissolved added the rice paste.
This rice paste gets thick and lumpy very fast so to avoid lumps stirring continuously and quickly on low heat.

Gradually added coconut milk with the saffron.
Kept continuous stirring.

The mixture is getting thicker and thicker.
at this point, I added chopped nuts and raisins.
Kept stirring continuously until the mixture starts losing coconut oil from the sides.
switched off the heat.

When the pudding was warm I filled the caramel cups one by one.
pressing with a spoon.

Here is the pudding cup flipped on the plate

And my new experiment is successful. thanks to @qurator each week's contest gives me the inspiration to take on new challenges and make some new creations.