Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, indonesian-style coconut black rice pudding with mango - vegan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sticky black rice cooked in coconut milk! Never thought of topping black rice pudding with banana. Using coconut milk instead of dairy gives the rice a great flavor without having to sacrifice creaminess and agave syrup makes a sweet but healthier alternative to I love fresh fruit in the morning but I'm a bit on the lazy side :-) These vegan Breakfast Mango Rice Puddings can be made in advance and.
Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook indonesian-style coconut black rice pudding with mango - vegan using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Make ready 1/2 cup black rice, soaked overnight
- Make ready 1/2 can coconut milk, full fat or low fat… and you can use extra as a garnish
- Prepare 1 cup water - maybe more
- Make ready 1/2 vanilla pod or 1 tsp vanilla extract
- Get Pinch salt
- Take 1 tbsp maple syrup or coconut sugar
- Make ready 1 handful coconut flakes
- Make ready For mango topping:
- Take 1/2 cup mango chunks
- Make ready 1/2-1 tsp ginger powder
- Prepare Some water
This particular pudding is all about the coconut. This vegan coconut rice pudding can be made for breakfast or dessert. It's made with coconut milk to give it extra creamy texture, while still keeping it Coconut and rice definitely make a great match. It would even be delicious to serve this rice pudding with some sliced mangos (a take on mango.
Instructions to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Soak the rice overnight in about 2 cups of water.
- Drain the rice and place in a pan with the coconut milk, water and vanilla pod. Bring to a boil, reduce to a simmer and cover. Stir regularly. Cook for about 45 mins or until the rice is tender. You want a little liquid left. If the liquid dries out, add a little more water.
- Meanwhile, preheat oven to 160 C. Put the coconut flakes on a baking tray and toast for 5-10 mins until they are just turning golden brown.
- To make the warm mango topping, add the mango chunks to a small pan with a splash of water and the ginger powder. Cook over a low to medium heat for about 10 minutes - the mixture will bubble and reduce. Add a little more water if it dries out. If you’re not warming the fruit, chop it up ready to serve.
- When the rice is cooked, stir through the salt and the maple syrup or sugar. (Don’t forget to take the vanilla pod out before serving 😁)
- Serve the rice, topped with the coconut and mango (or your fruit of choice). Add some more coconut milk if you like and enjoy!
Pingback: Tropical Coconut Black Rice Pudding Vegan, GF + Sugar free - Todd Watson Blog. I love a freshly made coconut yoghurt with vanilla bean, together with some mango, soaked walnuts This style of rice pudding has always been my favorite. My mom would make it for me when I was. Coconut rice pudding will be your new favorite dessert and it's super easy to make too! You will just love the flavors of the coconut and the added mango on.
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