Ingredients
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For the Black Rice Pudding:
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1 cup cooked black rice (you can use any kind of short-grained brown rice)
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½ cup unsweetened coconut flakes, plus more for garnish
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¼ cup sweetened condensed coconut milk from a can (reserve the rest for later)
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2 tbsp maple syrup
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For the Coconut Sauce:
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¾ cup unsweetened coconut cream (from a can)
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1/3 cup unsweetened coconut flakes
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1 tablespoon light agave nectar
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Pinch of sea salt
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For the Mangos:
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2 ripe mangos, peeled, pitted, and sliced into small chunks
Directions
Subtitle: Gluten-free, High-protein, Seasonal, Whole food plant-based, Vegan, Budget-friendly
Description: This exquisite vegan dessert is a perfect blend of creamy coconut milk, chewy black rice, and sweet juicy mangos. It’s gluten-free, high-fiber, and packed with protein, making it a healthier alternative to traditional mango sticky rice. The best part? You can whip up this easy and delicious treat in just 10 minutes!
Ingredients:
For the Black Rice Pudding:
• 1 cup cooked black rice (you can use any kind of short-grained brown rice)
• ½ cup unsweetened coconut flakes, plus more for garnish
• ⅓ cup unsweetened shredded coconut
• ¼ cup sweetened condensed coconut milk from a can (reserve the rest for later)
• 2 tbsp maple syrup
• ⅛ teaspoon salt
For the Coconut Sauce:
• ¾ cup unsweetened coconut cream (from a can)
• 1/3 cup unsweetened coconut flakes
• 1 tablespoon light agave nectar
• Pinch of sea salt
For the Mangos:
• 2 ripe mangos, peeled, pitted, and sliced into small chunks
Instructions:
1. In a bowl, combine all the ingredients for the black rice pudding and mix well. Set aside.
2. To make the coconut sauce, combine all the ingredients in a small bowl and stir until smooth. Set aside.
3. Place the mango chunks in a separate bowl and toss them with a pinch of sea salt and a few drops of your favorite fruit vinegar (such as apple cider or white wine). Let it sit for about 10 minutes. This will help bring out their natural sweetness and tanginess.
4. Divide the black rice mixture into two equal portions. Using wet hands, shape each portion into a round ball and flatten slightly. Repeat with the remaining mixture.
5. Heat a large non-stick pan over medium heat. Add a drizzle of oil and swirl to coat the bottom. Place one flattened rice ball in the center of the pan and press down slightly. Cook for about 2-3 minutes per side, or until golden brown. Repeat with the remaining rice balls.
6. Once all the rice balls are cooked, place them on a plate and top with slices of fresh mango. Drizzle the warm coconut sauce over everything. Serve immediately.
Note: If you don’t have unsweetened shredded coconut, you can also grate fresh coconut meat instead. Just be careful not to grate too much since it tends to be very moist.
Steps
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1
Done
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In a bowl, combine all the ingredients for the black rice pudding and mix well. Set aside. |
|
2
Done
|
To make the coconut sauce, combine all the ingredients in a small bowl and stir until smooth. Set aside. |
|
3
Done
|
Place the mango chunks in a separate bowl and toss them with a pinch of sea salt and a few drops of your favorite fruit vinegar (such as apple cider or white wine). Let it sit for about 10 minutes. This will help bring out their natural sweetness and tanginess. |
|
4
Done
|
Divide the black rice mixture into two equal portions. Using wet hands, shape each portion into a round ball and flatten slightly. Repeat with the remaining mixture. |
|
5
Done
|
Heat a large non-stick pan over medium heat. Add a drizzle of oil and swirl to coat the bottom. Place one flattened rice ball in the center of the pan and press down slightly. Cook for about 2-3 minutes per side, or until golden brown. Repeat with the remaining rice balls. |
|
6
Done
|
Once all the rice balls are cooked, place them on a plate and top with slices of fresh mango. Drizzle the warm coconut sauce over everything. Serve immediately. Note: If you don't have unsweetened shredded coconut, you can also grate fresh coconut meat instead. Just be careful not to grate too much since it tends to be very moist. |
