Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, indonesian-style coconut black rice pudding with mango - vegan. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Home > Breakfast & Brunch > Vegan Breakfast Mango Rice Pudding with Coconut. 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 sugar. Mango Coconut Rice Pudding - Cook Republic.

Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:

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

I've been craving the coconut sticky rice with mangoes from the Thai restaurant in my hometown. I've also had a bag of black rice in my freezer for weeks, just waiting to. Sticky black rice cooked in coconut milk! Never thought of topping black rice pudding with banana.

Steps to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:

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!

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. My mom would make it for me when I was. 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.

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