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

Indonesian-style Coconut Black Rice Pudding with Mango – vegan. Learn how to make a Coconut Milk Rice Pudding with Mango Recipe! I hope you enjoy this Coconut Milk Rice Pudding with Mango! Свернуть Ещё. You are here: Home / Black Rice Pudding with Coconut and Mango.

Indonesian-style Coconut Black Rice Pudding with Mango - vegan Toasted Coconut Rice Pudding with Cherry Sauce. Put the milk, coconut milk, rice and salt into a large, heavy saucepan. Pingback: Tropical Coconut Black Rice Pudding Vegan, GF + Sugar free – Todd Watson Blog. You can have Indonesian-style Coconut Black Rice Pudding with Mango – vegan using 11 ingredients and 6 steps. Here is how you achieve that.

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

  1. You need 1/2 cup of black rice, soaked overnight.
  2. It’s 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. Prepare 1/2 of vanilla pod or 1 tsp vanilla extract.
  5. Prepare Pinch of salt.
  6. You need 1 tbsp of maple syrup or coconut sugar.
  7. It’s 1 handful of coconut flakes.
  8. It’s of For mango topping:.
  9. It’s 1/2 cup of mango chunks.
  10. It’s 1/2-1 tsp of ginger powder.
  11. Prepare of Some water.

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. In a saucepan, bring the coconut milk, and milk to a gentle boil. Let cool and refrigerate until completely chilled.

Indonesian-style Coconut Black Rice Pudding with Mango – vegan step by step

  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!.

These vegan summer rolls with mango and mint are the perfect light dinner for hot summer days. They're healthy, fresh, low in calories, and super Black rice pudding with banana and coconut milk. I guess that now my holidays are finally over. The holiday did not end when I arrived back. Home > Breakfast & Brunch > Vegan Breakfast Mango Rice Pudding with Coconut.