Vegan Mango Coconut Rice Pudding

• vegan
• breakfast
• rice-pudding
• mango
• coconut
• Hiroshi

Introduction

Start your day with a delightful and energizing vegan Mango Coconut Rice Pudding, a perfect blend of sweet mango, creamy coconut, and aromatic jasmine rice. This breakfast is not only delicious but also nourishing, providing a great start to any day.

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 can (400 ml) coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 ripe mango, diced
• 1/4 cup toasted coconut flakes
• 1/4 cup chopped pistachios (optional)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Add coconut milk, maple syrup, vanilla extract, and salt to the rice. Stir well and continue to cook over low heat, uncovered, for 20 minutes, stirring occasionally.
4. Once the rice is creamy and tender, remove from heat. Let it cool slightly before stirring in the diced mango.
5. Serve the rice pudding warm or chilled, garnished with toasted coconut flakes and chopped pistachios if using.

Enjoy this creamy and tropical Mango Coconut Rice Pudding as a sweet start to your morning. It's easy to make, wonderfully delicious, and sure to bring a smile to your face with its bright flavors!

Hiroshi

Additional Information

Nutritionfacts	Calories: 350, Fat: 12g, Carbohydrates: 55g, Protein: 5g
Preparation Time	45 minutes
Allergy Information	Contains coconut, possible nut allergy if including pistachios