I love to combine exotic ingredients such as mango and coconut, they go so well together! Add a creamy rice pudding made without dairy or sugar and here it is a delicious meal!
I served my rice pudding in the beautiful coconut bowls that Heartisan Bowls gently provided to me. I am totally in love with them, they are stunning and of exceptional quality.
Minh, the founder of Heartisan Bowls, is actively engaged about sustainability and preserving the planet and its resources. Her coconut bowls are hand made in Vietnam, where they would otherwise be burnt creating more pollution. Thanks to her, they are instead upcycled and we can use them to serve so many dishes!
I do not have any affiliation with Heartisan Bowls, but I do want to support them and their thoughtful and beautiful work. So together with Minh we are having a challenge on Instagram about sustainability and are asking our followers to share with us what they do on an everyday basis to live in a sustainable way, as every little thing matters! You are welcome to share your tips here in the comments and if you wish to, you can take part in the giveaway and might win one of those beautiful bowls and a set of cutlery of your choice.
The challenge will last one week, until May 5th 2019. The winner will be chosen randomly between all the participants that have followed the rules. Shipment can be made to Germany, Austria and Switzerland. The Giveaway has nothing to do with Instagram/Facebook.
Please follow us also on Instagram if you want to participate and feel free to spread the word about our challenge “sustainable in
Coconut Rice Pudding
One of my favourite combinations is coconut with mango. Add a creamy rice pudding to it, served in a beautiful and sustainable coconut bowl and you’ll have a beautiful and delicious meal!simple
- 5 minutes
- 30 minutes
- 35 minutes
|200||g rice (Arborio)|
|500 ml||almond milk|
|500 ml||coconut milk|
|1||tonka bean (optional)|
|1||mango, in cubes|
|2||tbsp coconut flakes|
|1||tbsp salted chopped peanuts|
Steps of preparation
- Cook the rice with the milk on medium-low heat, stirring often. I used almond and coconut milk and added one whole tonka bean for flavouring and 2 pitted dates, chopped, for sweetness.
- Cook the rice until it has absorbed almost all the liquids. Turn off and let it rest 5 minutes before serving. Discharge the tonka bean.
- Prepare the mango, cutting it in cubes. Deshelve the pistachios, chop the peanuts.
- Pour the creamy rice pudding in a bowl and top it with mango, pistachios, coconut flakes and the chopped peanuts.
A while ago I shared another recipe for an Indian Rice Pudding, spiced with cardamom and cinnamon, you can find all the details for a delicious and easy variation here: Kheer, Indian rice pudding
Here in Asia sustainability is pretty much a new concept. Plastic is used for literally everything. Recycling is not really implemented. But this does not mean that we can not contribute, actually it makes it even more important as we can raise awareness with our behaviour.
So this is what we do here in Singapore: we bring our own bags to the store, we choose as many products as possible that are not packed in plastic, we use metal straws (why do children always need a straw??), we recycle and we try never to waste food by planning the meals of the week ahead and buying the grocery accordingly.
Now I am curious to know: what are your everyday practices for a more sustainable life? Let me know in the comments below!