Recipes › Dessert

• Dessert
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Coconut rice pudding with mango

Vegan rice pudding cooked in coconut and soy milk, topped with mango.

Calories

375

Protein

6 g

Carbs

41 g

Fat

22 g

Per serving. Makes 4 servings.

Ingredients

• 100 g Short-grain rice, dry
• 400 ml Coconut milk, canned
• 300 ml Soy milk, unsweetened
• 40 g Sugar
• 1 Mango

Contains: Soybeans. Always check the labels of what you buy.

Method

1. Put the rice, coconut milk, soy milk and sugar in a heavy pan and bring slowly to a simmer.
2. Cook very gently for 25–30 minutes, stirring often so it doesn't stick, until the rice is soft and creamy. Add a splash more soy milk if it gets too thick.
3. Meanwhile, peel the mango and dice the flesh.
4. Serve warm or chilled, topped with the mango.

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