exotic coconut rice with mango
Easy, festive and perfecty preparable in advance. This exotic coconut rice with mango is the most comforting dessert for dark winter days.
Ingredients
- 50 gram short grain rice
- 250 ml coconut milk
- 25 ml cream
- 75 gram brown sugar
- 1 cinnamon stick
- 1 mango
Instructions
- Bring the coconut milk, the cream and the brown sugar slowly to a boil.
- Then add the cinnamon stick and the rice. Mix everything well.
- Put a lid on the pot and let the rice slowly simmer for about 45 minutes until tender. Stir regularly, and make sure it doesn't boil over. You can really let it simmer very gently. If needed it can take a bit more than 45 minutes.
- When the rice is ready, take it off the heat and let it cool down.
- Meanwhile peel the mango and cut it into small pieces.
- When the rice has cooled down, mix approximately half of the mango under the coconut rice pudding. Put the other half aside for garnishing at the end.
- Transfer the coconut mango rice into jars and put them in the refrigerator for at least two hours.
- Put some of the remaining mango pieces on top just before serving and enjoy!
- If you want a really guilty pleasure you can also add a dash of whipped cream.
Nutrition
Serving: 100gCalories: 294kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 13gCholesterol: 9mgSodium: 16mgPotassium: 259mgFiber: 2gSugar: 25gVitamin A: 652IUVitamin C: 19mgCalcium: 45mgIron: 3mg
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