Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, indonesian-style coconut black rice pudding with mango - vegan. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something which I’ve loved my entire life. They’re nice and they look wonderful.
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. Sweet Coconut Sticky Rice with Mango
To get started with this recipe, we must prepare a few components. You can have 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:
- Take 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
- Take 1 cup water - maybe more
- Get 1/2 vanilla pod or 1 tsp vanilla extract
- Prepare Pinch salt
- Get 1 tbsp maple syrup or coconut sugar
- Make ready 1 handful coconut flakes
- Prepare For mango topping:
- Make ready 1/2 cup mango chunks
- Make ready 1/2-1 tsp ginger powder
- Get Some water
Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the All throughout my childhood I had to eat rice pudding. It wasn't coconut rice pudding, but still, I really didn't like it. This vegan coconut rice pudding can be made for breakfast or dessert.
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!
It's made with coconut milk to give it extra creamy texture, while still keeping it Coconut and rice definitely make a great match. Make the dressing by peeling the mango and slicing thinly. Zest and juice the lime and mix together with the mango in a bowl. 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.
So that is going to wrap it up with this special food indonesian-style coconut black rice pudding with mango - vegan recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
