Coconut rice pudding with fresh mango and toasted coconut

Coconut rice pudding with fresh mango and toasted coconut

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

Coconut works so well with tropical fruits and flavours. This wonderfully creamy, sweet and nourishing dish is a twist on the classic rice pudding. It makes the perfect breakfast, or a luxurious pudding when nothing but a sweet treat will do.

Ingredients

Quantity Ingredient
15g lucy bee coconut oil
80g pudding rice
1 x 400ml tin coconut milk
400ml water
20g stevia
1 vanilla pod, split lengthways
1 mango, cut into small slices
20g coconut flakes, lightly toasted

Method

  1. Heat the coconut oil in a large saucepan until hot, then add the pudding rice and stir for about 2 minutes until lightly toasted and coated with oil, but not browned.
  2. Pour in the coconut milk, water and stevia, and stir. Bring to the boil, then reduce to a simmer. Add the vanilla pod and simmer for 35–40 minutes until cooked, stirring to ensure it doesn’t catch on the bottom of the saucepan.
  3. Pour into individual bowls, top with the mango slices and toasted coconut flakes and serve.

Variations

  • This also works well with raspberries and flaked almonds, or blackberries and apple – try what takes your fancy!
Tags:
coconut oil
healthy
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