This rice pudding is so delicious... Just like your grandmas but healthier, lighter and more sophisticated! Vegan, gluten free & no refined sugar!
In a medium sauce pan over a medium heat add the rice, coconut milk / creamed coconut, nut milk, sweetener, vanilla and salt. Stir well.
Bring the mixture to a boil before reducing to a very low heat. Simmer gently for 40-45 minutes stirring regularly until the rice is tender and creamy (but not mushy).
While the rice is simmering cut the mango in half. Remove the skin from both halves before slicing one half into long strips and placing the other in a food processor and blending into a smooth puree.
Divide coconut rice pudding between bowls or ramekins, swirl through a generous spoonful of the mango puree and garnish with the sliced mango and coconut chips.
If you prefer to use creamed coconut instead of coconut milk like I do, dissolve the 100g of creamed coconut in 400ml of boiling water, whizz until smooth in a blender and add into the saucepan as per the recipe. (I blend it to make sure the finished rice pudding is super smooth!)
This rice pudding is great served hot or cold. Allow the rice pudding to cool completely before storing in an airtight container in the fridge for up to 3 days. If you want to reheat it, make sure it is piping hot before serving!
This coconut rice pudding is perfect served with any kind of tropical fruit (its amazing with passionfruit!) or just eat it the traditional way with some strawberry jam.
Recipe courtesy of georgieeats.co.uk