Coconut Rice Pudding with Mango

Featured/Index
AuthorLaura
DifficultyBeginner

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!

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Featured/Index
Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 200 g rice (Arborio)
 500 ml almond milk
 500 ml coconut milk
 2 qts dates, pitted
 1 qt tonka bean (optional)
 1 qt mango, in cubes
 2 tbsp coconut flakes
 2 tbsp pistachios
 1 tbsp salted chopped peanuts
1

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.

2

Prepare the mango, cutting it in cubes. Deshelve the pistachios, chop the peanuts.

3

Pour the creamy rice pudding in a bowl and top it with mango, pistachios, coconut flakes and the chopped peanuts.

4

Enjoy!

Category

Ingredients

 200 g rice (Arborio)
 500 ml almond milk
 500 ml coconut milk
 2 qts dates, pitted
 1 qt tonka bean (optional)
 1 qt mango, in cubes
 2 tbsp coconut flakes
 2 tbsp pistachios
 1 tbsp salted chopped peanuts

Directions

1

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.

2

Prepare the mango, cutting it in cubes. Deshelve the pistachios, chop the peanuts.

3

Pour the creamy rice pudding in a bowl and top it with mango, pistachios, coconut flakes and the chopped peanuts.

4

Enjoy!

Coconut Rice Pudding with Mango

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