Coconut rice pudding with mango sauce
Based on 19 ratings
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
200 ml
coconut milk
100 g
short grain rice
½
mango
50 ml
milk
½ tsp
sugar
1 tsp
vanilla sugar
⅛ tsp
cinnamon
MetricImperial
Utensils
pot, cooking spoon, immersion blender, liquid measuring cup, cutting board, knife
How-To Videos
Homemade vanilla sugar
How to cut a mango
How to easily clean a blender
Nutrition per serving
Cal270
Protein4 g
Fat16 g
Carb28 g
Step 1/4
- 100 g short grain rice
- 200 ml coconut milk
- 50 ml milk
- pot
- cooking spoon
Simmer the rice in coconut milk for approx. 15 min. Add milk and simmer again for approx. 10 – 15 min. until the rice is creamy, adding more milk if required.
Step 2/4
- ½ mango
- ½ tsp sugar
- 1 tsp vanilla sugar
- ⅛ tsp cinnamon
- immersion blender
- liquid measuring cup
- cutting board
- knife
Peel and core the mango, then puree the flesh. Add the sugar, vanilla sugar, and cinnamon and stir well to combine.
Step 3/4
Serve the rice pudding with a dollop of mango sauce. Enjoy!
Step 4/4
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