Mango Coconut Rice Pudding

Mango coconut rice pudding is a popular dessert in many Southeast Asian countries, especially Thailand and India. It is often served during festivals and celebrations.

This is vegan and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Mango Coconut Rice Pudding

Cooking Method: Boiling, Simmering Cuisine: Asian, Indian Courses: Dessert, Sweet Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Rice
• 1 can Coconut milk
• 2 large Mango
• 3 tablespoon Sugar
• 1 teaspoon Vanilla extract
• 2 tablespoon Coconut flakes

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium-sized saucepan, combine the rice and coconut milk.
3. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
4. Meanwhile, peel and dice one mango.
5. In a separate saucepan, heat the diced mango, sugar, and vanilla extract over medium heat. Cook until the mango is softened and the sugar is dissolved, stirring occasionally.
6. Once the rice is cooked, remove from heat and let rest for 5 minutes.
7. Stir in the cooked mango mixture.
8. Serve the mango coconut rice pudding warm or chilled, garnished with fresh mango slices and coconut flakes.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 13g20%

Total Carbohydrate 50g17%

Sugars 23g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.