Coconut Rice Pudding With Mango

Ingredients

Metric

1 medium ripe mango
40 g rice flour
180 ml coconut milk
40 ml ~ 2 tbsp maple or agave syrup
1 tbsp ground coconut (optional)

1 medium ripe mango
¼ cup rice flour
¾ cup coconut milk
2 tbsp maple or agave syrup
1 tbsp ground coconut (optional)

MAKES2 portions

PREP TIME10 minutes

CHILL TIME60 minutes

TOTAL TIME1hr 10min

Steps

1Make the custard. Add coconut milk, syrup and rice flour to a small saucepan.

2Whisk until combined.

3Set heat to medium and continue whisking until the custard thickens.

4Split into two portions. Fill a small bowl with each. Cling film and place into the fridge to chill for an hour or overnight.

5Peel and slice the mango. Set aside.

6Take the custard out of the fridge. Scoop out the chilled custard onto a small serving plate using a spoon or a spatula. Repeat with the other bowl.

7Add mango slices.

8Top with ground coconut.

Nutritional Info

Makes 2 portions
240 Calories per portion
3g protein
54g carbohydrates
3g fiber
2g fat

High in Vitamins B2, Folate, A, C
High in Manganese

Recipe Rating:

4.98 of 5 - 45 votes

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