Vegan Mango Coconut Rice Pudding - Vegan
The Tropical Bliss Mango Coconut Rice Pudding brings the exotic flavors of the tropics right to your table. With creamy coconut milk, earthy jasmine rice, and the vibrant sweetness of fresh mango, this dessert creates a symphony of flavors that's both refreshing and indulgent. Each serving is beautifully presented, topped with toasted shredded coconut and a hint of fresh mint for an added layer of complexity and elegance.
Ingrédients
- 1 cup jasmine rice
- 1 1/2 1/2 cups water
- 1 can coconut milk
- 3 tablespoons maple syrup
- 1 ripe ripe mango, peeled and diced
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup shredded coconut, toasted
- 1/4 cup fresh mint leaves, chopped
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water. Bring to a boil, reduce heat to low, and simmer covered for about 15 minutes, or until the rice is tender and water is absorbed.
- Stir in the coconut milk, maple syrup, vanilla extract, and salt. Cook for another 10 minutes over low heat, stirring frequently until the mixture thickens.
- Remove from the heat and let it cool slightly. Fold in the diced mango.
- Serve topped with toasted shredded coconut and chopped fresh mint leaves.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 45g | Protéines: 3g | Fat: 11g | Sucre: 12g
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