Creamy coconut rice pudding dessert with mango purée

Creamy coconut rice pudding dessert with mango purée: tender pudding rice with coconut milk, ripe mango, maple syrup and desiccated coconut.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 35 min
• Total time: 45 min
• Calories: 380 kcal per serving
• Protein: 6 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 150 g white pudding rice
• 1 tin of coconut milk
• 200 ml water
• 3 tbsp maple syrup
• 1 mango
• 1 handful of desiccated coconut
• 1 pinch of salt
• 2 sprigs of mint

Method

You’ll need: saucepan · stick blender · grater

1. Bring the pudding rice to the boil in a saucepan with the coconut milk, water, maple syrup and salt. Then turn the heat right down.
2. Let the rice swell gently, stirring regularly so nothing catches. Keep cooking until the rice pudding is soft and creamy.
3. Meanwhile, peel the mango, cut the flesh off the stone and purée it finely. The purée should be smooth and soft.
4. Spoon the finished coconut rice pudding into small bowls. Carefully spoon the mango purée on top to create two layers.
5. Sprinkle with desiccated coconut and leave to cool briefly. Add mint if you like.

Good to know

When you're in the mood for something creamy and fruity, this dessert is just right. Warm, soft and simply well balanced, with a fresh layer of mango on top.

Swaps

Maple syrup → date paste (also adds fibre) | Mango → passion fruit purée (a fresher, tarter flavour) | Desiccated coconut → chopped almonds (add protein and minerals; contain tree nuts) | Mint → lime zest (a fresh citrus note)

Allergens

Naturally dairy-free, but contains coconut. Usually fine for children as long as the texture suits them; in pregnancy, no concerns if the mango is ripe and prepared hygienically.

Dairy-free recipes