Vegan Mango and Coconut Rice Pudding
Introduction
Indulge in a delightful African-inspired sweet side dish with this Vegan Mango and Coconut Rice Pudding. This creamy and tropical dessert is a perfect way to end your meal.
Ingredients
- 1 cup of arborio rice
- 1 can of coconut milk
- 2 cups of almond milk
- 1/2 cup of sugar
- 1 ripe mango, diced
- 1 teaspoon of vanilla extract
- Pinch of salt
- Toasted coconut flakes for garnish
Instructions
- In a saucepan, combine coconut milk, almond milk, sugar, and salt. Bring to a simmer.
- Add arborio rice and cook on low heat, stirring occasionally, for about 30 minutes or until the rice is cooked and the mixture is creamy.
- Remove from heat and stir in vanilla extract.
- Let the pudding cool slightly, then fold in the diced mango.
- Chill the pudding in the refrigerator for at least 2 hours.
- Serve the pudding topped with toasted coconut flakes.
Enjoy the fusion of flavors in this Vegan Mango and Coconut Rice Pudding, a sweet treat that brings a taste of Africa to your table.
Nia
Nutritionfacts | Calories: 250, Total Fat: 10g, Carbohydrates: 35g, Protein: 3g |
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Preparation Time | PT45M |
Allergy Information | May contain tree nuts |