Ingredients
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For the coconut cream base:
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1 can full-fat coconut milk (about 14 oz) - refrigerated overnight
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1 ripe mango, sliced into small cubes (approximately 1 cup)
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1/2 teaspoon vanilla extract
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Pinch of sea salt
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For the rice balls:
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1 cup cooked brown rice (preferably day old)
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1/4 cup unsweetened shredded coconut flakes
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1 tablespoon tapioca starch (or arrowroot powder)
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1/4 teaspoon salt
Directions
Sub-title: A Budget-Friendly, Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole food plant-based, Zero waste dessert from Thai cuisine!
Ingredients:
For the coconut cream base:
* 1 can full-fat coconut milk (about 14 oz) – refrigerated overnight
* 1 ripe mango, sliced into small cubes (approximately 1 cup)
* 1/2 teaspoon vanilla extract
* Pinch of sea salt
For the rice balls:
* 1 cup cooked brown rice (preferably day old)
* 1/4 cup unsweetened shredded coconut flakes
* 1 tablespoon tapioca starch (or arrowroot powder)
* 1/4 teaspoon salt
Instructions:
Day 1: Prepare the Coconut Cream Base
1. Open the can of coconut milk and scoop out the solidified cream from the top (this is your coconut yogurt). Set aside.
2. Place the remaining liquid portion of the coconut milk in a bowl and refrigerate for at least 12 hours to thicken. This will be used as the base for your pudding.
Day 2: Make the Mango Compote and Assemble the Puddings
1. Add the sliced mango to the reserved coconut yogurt and mix well.
2. In a separate bowl, combine the chilled coconut milk mixture from Day 1, vanilla extract, and sea salt.
3. Gently fold the mango compote into the coconut milk mixture until combined.
For the rice balls:
1. Mix all the ingredients together in a bowl until well combined.
2. Roll the mixture into bite-sized balls (about 1 heaping tablespoon each) and place on a parchment paper-lined plate.
Difficulty: Easy
Note: You can use any type of sweetener like maple syrup, honey, or agave nectar if you prefer a sweeter dessert. Also, feel free to adjust the spiciness according to your taste. Enjoy!
Steps
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1
Done
|
Open the can of coconut milk and scoop out the solidified cream from the top (this is your coconut yogurt). Set aside. |
|
2
Done
|
Place the remaining liquid portion of the coconut milk in a bowl and refrigerate for at least 12 hours to thicken. This will be used as the base for your pudding. Day 2: Make the Mango Compote and Assemble the Puddings |
|
3
Done
|
Add the sliced mango to the reserved coconut yogurt and mix well. |
|
4
Done
|
In a separate bowl, combine the chilled coconut milk mixture from Day 1, vanilla extract, and sea salt. |
|
5
Done
|
Gently fold the mango compote into the coconut milk mixture until combined. For the rice balls: |
|
6
Done
|
Mix all the ingredients together in a bowl until well combined. |
|
7
Done
|
Roll the mixture into bite-sized balls (about 1 heaping tablespoon each) and place on a parchment paper-lined plate. Difficulty: Easy Note: You can use any type of sweetener like maple syrup, honey, or agave nectar if you prefer a sweeter dessert. Also, feel free to adjust the spiciness according to your taste. Enjoy! |
