Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, indonesian-style coconut black rice pudding with mango - vegan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook indonesian-style coconut black rice pudding with mango - vegan using 11 ingredients and 6 steps. Here is how you can achieve that.

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

1. Get 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. Prepare 1 cup water - maybe more
4. Prepare 1/2 vanilla pod or 1 tsp vanilla extract
5. Take Pinch salt
6. Get 1 tbsp maple syrup or coconut sugar
7. Get 1 handful coconut flakes
8. Make ready For mango topping:
9. Get 1/2 cup mango chunks
10. Take 1/2-1 tsp ginger powder
11. Prepare Some water

This vegan coconut rice pudding can be made for breakfast or dessert. It's made with coconut milk to give it extra creamy texture, while still keeping it Coconut and rice definitely make a great match. It would even be delicious to serve this rice pudding with some sliced mangos (a take on mango. You are here: Home / Black Rice Pudding with Coconut and Mango. vegan chocolate.

Instructions 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!

This 'pudding' contains lots of fiber for baby from the rice and coconut, while the mango provides just enough sweetness. 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. I used mashed mango, coconut yogurt, bee · When the rice is soft, remove from the heat, add a dollop of coconut yogurt, mango, toasted nuts and seeds and sprinkle with bee pollen to serve.

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