Ingredients
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1 cup cooked brown rice (or use leftover)
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1 can (400ml) full fat coconut milk
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1 ripe mango, sliced into small pieces (about 1 cup)
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1 tablespoon light agave nectar or maple syrup
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1/2 teaspoon salt
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1/4 cup unsweetened shredded coconut flakes
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Sweet red bean paste or mung bean paste (optional)
Directions
Subtitle: Gluten-free, high-fiber, whole food plant based, easy to make!
Description: This creamy and sweet vegan mango sticky rice is inspired by traditional Thai dessert, but made healthier and easier with simple ingredients like brown rice, coconut milk, and fresh mangoes. It’s perfect as a post-meal treat, snack, or even breakfast!
Ingredients:
* 1 cup cooked brown rice (or use leftover)
* 1 can (400ml) full fat coconut milk
* 1 ripe mango, sliced into small pieces (about 1 cup)
* 1 tablespoon light agave nectar or maple syrup
* 1/2 teaspoon salt
* 1/4 cup unsweetened shredded coconut flakes
* Sweet red bean paste or mung bean paste (optional)
Instructions:
1. In a blender, combine the cooked brown rice, full-fat coconut milk, agave nector, and salt. Blend until smooth and creamy, stopping to scrape down the sides of the blender occasionally.
2. Pour the mixture into a medium saucepan over low heat and simmer for about 10 minutes, stirring constantly with a wooden spoon. The consistency should be thick and creamy, similar to tapioca pudding. If too thick, add a bit more water (1 tablespoon at a time).
3. Remove from heat and transfer the rice pudding to a large bowl. Add the sliced mango and mix well. Cover and refrigerate for at least 3 hours or up to overnight.
4. To serve, scoop a portion of rice pudding onto individual serving plates or bowls. Top each serving with some freshly chopped mango, a drizzle of coconut cream (if using), and sweetened red bean paste if desired. Enjoy!
Note: For a crunchy texture, top with toasted unsweetened coconut flakes before serving.
Difficulty: Easy
Servings: 4-6
Nutrition Facts per serving (without optional toppings):
Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 10mg | Fiber: 3g
Steps
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1
Done
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In a blender, combine the cooked brown rice, full-fat coconut milk, agave nector, and salt. Blend until smooth and creamy, stopping to scrape down the sides of the blender occasionally. |
|
2
Done
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Pour the mixture into a medium saucepan over low heat and simmer for about 10 minutes, stirring constantly with a wooden spoon. The consistency should be thick and creamy, similar to tapioca pudding. If too thick, add a bit more water (1 tablespoon at a time). |
|
3
Done
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Remove from heat and transfer the rice pudding to a large bowl. Add the sliced mango and mix well. Cover and refrigerate for at least 3 hours or up to overnight. |
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4
Done
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To serve, scoop a portion of rice pudding onto individual serving plates or bowls. Top each serving with some freshly chopped mango, a drizzle of coconut cream (if using), and sweetened red bean paste if desired. Enjoy! Note: For a crunchy texture, top with toasted unsweetened coconut flakes before serving. Difficulty: Easy Servings: 4-6 Nutrition Facts per serving (without optional toppings): |
