- Light & Sweet
- Desserts
- Vegan
- Prep 10 min
- Cook 35 min
- Serves 4
Slow-simmered rice in coconut milk turns thick and creamy without a drop of dairy. Serve it warm or chilled, with fresh mango on top.
Ingredients
For the pudding
- 150 g pudding or short-grain rice
- 400 ml can full-fat coconut milk
- 500 ml oat milk or other plant milk
- 3 tbsp sugar
- 1 vanilla pod, split, or 1 tsp vanilla extract
- A pinch of salt
To serve
- 1 ripe mango, diced
- 2 tbsp toasted coconut flakes
- Zest of 1 lime
Method
- Rinse the rice under cold water and drain.
- Put the rice, coconut milk, plant milk, sugar, vanilla and salt in a heavy pan and bring to a gentle simmer.
- Cook over low heat for 30 to 35 minutes, stirring often, until the rice is tender and the pudding is thick and creamy.
- Remove the vanilla pod. If the pudding is too thick, stir in a splash of plant milk.
- Spoon into bowls and top with mango, toasted coconut and lime zest. Serve warm or chilled.
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