Recipe: Yummy Indonesian-style Coconut Black Rice Pudding with Mango - vegan

Indonesian-style Coconut Black Rice Pudding with Mango - vegan. Indonesian Black Rice Pudding is a healthy vegan recipe that's perfect for breakfast or dessert! Made with coconut milk and naturally sweetened with coconut sugar, this rice pudding recipe can be made on the stove top or in the Instant Pot. Mango Coconut Rice Pudding - Cook Republic.

Never thought of topping black rice pudding with banana. 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. You can cook Indonesian-style Coconut Black Rice Pudding with Mango - vegan using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Indonesian-style Coconut Black Rice Pudding with Mango - vegan

1. It's 1/2 cup of black rice, soaked overnight.
2. Prepare 1/2 can of coconut milk, full fat or low fat... and you can use extra as a garnish.
3. It's 1 cup of water - maybe more.
4. You need 1/2 of vanilla pod or 1 tsp vanilla extract.
5. It's Pinch of salt.
6. You need 1 tbsp of maple syrup or coconut sugar.
7. It's 1 handful of coconut flakes.
8. You need of For mango topping:.
9. You need 1/2 cup of mango chunks.
10. Prepare 1/2-1 tsp of ginger powder.
11. You need of Some water.

My mom would make it for me when I was. 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. You are here: Home / Black Rice Pudding with Coconut and Mango. vegan chocolate. This 'pudding' contains lots of fiber for baby from the rice and coconut, while the mango provides just enough sweetness.

Indonesian-style Coconut Black Rice Pudding with Mango - vegan instructions

1. Soak the rice overnight in about 2 cups of water..
2. 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..
3. 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..
4. 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..
5. 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 😁).
6. Serve the rice, topped with the coconut and mango (or your fruit of choice). Add some more coconut milk if you like and enjoy!.

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. Put the milk, coconut milk, rice and salt into a large, heavy saucepan. Nutritious chia pudding with mango for breakfast.