Coconut rice pudding with mango
It is actually very simple. You use risotto rice for this coconut rice pudding. Risotto rice absorbs all the liquid, giving it a bit of that pudding texture. Instead of milk, we use coconut milk. You put the rice and the milk on low heat for about 20 minutes, stirring constantly while cooking.
Ingredients · Servings 4
- 125 g risotto rice
- 350 ml coconut milk
- 150 ml water
- 1 teaspoon vanilla paste
- 1 tbsp sugar (or more to taste)
- 1 mango (diced)
- 30 gr coconut flakes
- 1 lime
Method · 25 min
- Put the risotto rice, coconut milk, water, vanilla paste, and sugar in a saucepan. Let it simmer gently for 20 minutes, stirring occasionally. Is it becoming too thick? Then add some more water or coconut milk.
- In the meantime, cut the mango into small cubes.
- Toast the coconut flakes in a dry frying pan.
- Divide the coconut rice pudding among 4 glasses. Divide the mango and toasted coconut over it. Garnish with some lime zest, if desired.
