Mango Coconut Rice Pudding (Vegan)
Turn over a new leaf this year and expand your palette by trying new recipes. I started the year off sweet with this creamy coconut rice pudding topped with fresh mango. This wonderful dessert is inspired by Boboko Indonesian Cafe, located in Downtown Harrisonburg. They’re a tough act to follow, but we hope you’ll enjoy this recipe and try something new this year.
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1 cup uncooked short grain white rice
1/2 cup water
1 can of full-fat coconut milk
3 T brown sugar
2 ripe mangos
Soak your rice in water for at least 1 hour before you begin cooking.
When your rice is done soaking, drain it from the water and add it to a medium saucepan.
Add your cup of water, coconut milk, sugar and salt into the saucepan.
Bring it to a boil and then reduce the heat to medium-low. Cover with a lid and let it simmer for
15-20 minutes. Stir once or twice to keep rice from sticking to the bottom of the saucepan.
Your coconut sticky rice is ready when it’s soft and chewy, but there is still a little bit of liquid left
to give it a texture similar to rice pudding.
Allow it to cool and enjoy it warm, or refrigerate it before serving. Top with chopped or sliced mango and enjoy!
Note: To get as much fruit from the mango as possible, start by slicing off the sides of the
mango instead of cutting it in half. Then cut cubes or slices from the part of the mango you cut
off, while still keeping it attached to the skin. Then flip the skin towards you and peel off the
mango pieces you’ve cut. I’ve found this way to be much easier than cutting it in half, and you
get more out of your mango using this method.