Mango Coconut Rice Pudding
Nutrition per serving
Protein per 100 kcal: 1.7g · Energy from macros: 7% protein / 66% carbs / 28% fat
Ingredients
- 1 cup arborio or short-grain rice, rinsed
- 1 can (400 ml) light coconut milk
- 1 cup water
- 1/4 cup sugar (or maple syrup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 ripe mango, diced
- 1/4 cup toasted coconut flakes
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/4 tsp ground cardamom (optional)
- Fresh mint leaves, to serve
Instructions
Rinse the rice well. Combine the rice, coconut milk, water and salt in a saucepan and bring to a gentle boil.
Reduce the heat and simmer for 25 to 30 minutes, stirring often, until creamy and tender; add a splash of water if it gets too thick.
Stir in the sugar, vanilla, cardamom and lime zest, cook for 2 more minutes, then remove from the heat.
Dice the mango and toss it with the lime juice.
Spoon the warm pudding into 4 bowls.
Top with mango cubes, toasted coconut flakes and mint leaves, and serve warm or chilled.
This mango coconut rice pudding is a creamy, tropical dessert ready in about 40 minutes — silky rice simmered in coconut milk, sweetened lightly and topped with juicy fresh mango and toasted coconut flakes. Coconut milk gives it a rich, fragrant base, and the fresh mango adds natural sweetness and vitamin C. About 290 calories and 5g of protein per serving. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
