Indonesian-style Coconut Black Rice Pudding with Mango - vegan. I love me some Vegan Coconut Rice Pudding. I don't know about any of you guys, but it's always been one of my fave snacks to eat. I like it with blueberries, with raisins, with pecans or walnuts, it goes with just about anything really.

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. 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 I love fresh fruit in the morning but I'm a bit on the lazy side :-) These vegan Breakfast Mango Rice Puddings can be made in advance and. Warm, comforting and delicious, this Black Rice Pudding with Coconut and Mango is perfect for breakfast, a snack or even dessert! You can cook Indonesian-style Coconut Black Rice Pudding with Mango - vegan using 11 ingredients and 6 steps. Here is how you cook it.

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

You need 1/2 cup of black rice, soaked overnight.
Prepare 1/2 can of coconut milk, full fat or low fat... and you can use extra as a garnish.
Prepare 1 cup of water - maybe more.
You need 1/2 of vanilla pod or 1 tsp vanilla extract.
Prepare Pinch of salt.
It's 1 tbsp of maple syrup or coconut sugar.
It's 1 handful of coconut flakes.
Prepare of For mango topping:.
Prepare 1/2 cup of mango chunks.
Prepare 1/2-1 tsp of ginger powder.
It's of Some water.

Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold. 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.

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

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 would even be delicious to serve this rice pudding with some sliced mangos (a take on mango. 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. 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.