Ingredients
Scale
- 1 cup jasmine or basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups water
- 1/2 cup coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 ripe mangoes, diced
- 2 tbsp lime juice
- 1 tbsp coconut oil
- Fresh mint and shredded coconut for garnish (optional)
Instructions
- In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture has thickened (about 20-25 minutes).
- Once the rice is cooked, stir in the coconut sugar (or maple syrup), vanilla extract, salt, and cinnamon. Continue to cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
- While the pudding cools, heat coconut oil in a small saucepan over medium heat. Add the diced mangoes and lime juice, stirring occasionally until the mangoes soften and release their juices (about 5-7 minutes).
- Spoon the warm Vegan Coconut Rice Pudding into bowls and top with the mango compote. Garnish with shredded coconut and fresh mint leaves for an extra touch of elegance. Serve immediately or chill for a refreshing cold dessert.
Notes
- Use full-fat coconut milk for the creamiest texture.
- For a richer flavor, toast the rice lightly before cooking.
- Adjust sweetness to taste by adding more or less coconut sugar.
- Let the pudding rest for 10 minutes after cooking to thicken further.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg