Coconut Rice Pudding with Mango in sustainable Heartisan Bowls
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!
Ingredients
- 200 g rice (Arborio)
- 500 ml almond milk
- 500 ml coconut milk
- 2 dates , pitted
- 1 tonka bean (optional)
- 1 mango , in cubes
- 2 tbsp coconut flakes
- 2 tbsp pistachios
- 1 tbsp salted chopped peanuts
Instructions
- 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.
- Enjoy!
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