Ingredients
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the Coconut Cream Base:
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1 can full -fat coconut milk (about 14 oz.)
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⅓ cup tapioca flour
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the Jasmine Rice Blend:
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½ cup brown rice, rinsed and drained
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½ cup cauliflower rice, rinsed and drained
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⅔ cup gluten-free rolled white sushi rice, rinsed and drained
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½ teaspoon salt
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the Sweet Mango Topping:
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2 ripe but firm mangos, peeled, pitted, and chopped into small cubes
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Toppings (for garnish):
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Toasted unsweetened coconut flakes
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Roasted cashews
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Tahini drizzle
Directions
Sub_title: A Thai-Inspired Dessert for Everyone!
Description: This Vegan and Gluten-free version of Thailand’s classic dessert features creamy coconut milk, fragrant jasmine rice, sweet mangoes, and crunchy toppings – all in bite-size portions!
Difficulty: Easy
Servings: 6 dream cup servings
Ingredients:
For the Coconut Cream Base:
• 1 can full-fat coconut milk (about 14 oz.)
• ⅓ cup tapioca flour
For the Jasmine Rice Blend:
• ½ cup brown rice, rinsed and drained
• ½ cup cauliflower rice, rinsed and drained
• ⅔ cup gluten-free rolled white sushi rice, rinsed and drained
• ½ teaspoon salt
For the Sweet Mango Topping:
• 2 ripe but firm mangos, peeled, pitted, and chopped into small cubes
Optional Toppings (for garnish):
• Toasted unsweetened coconut flakes
• Roasted cashews
• Tahini drizzle
Instructions:
1. In a medium saucepan over low heat, whisk together the coconut milk and tapioca flour until smooth. Set aside.
2. In a large bowl, combine the brown rice, cauliflower rice, and gluten-free sushi rice. Add the salt and mix well.
3. Pour the coconut milk mixture over the rice blend and stir gently until everything is combined and there are no lumps. Cover the bowl with plastic wrap and set aside for about 10 minutes.
4. Meanwhile, prepare the mango topping by mixing the chopped mango with a splash of lime juice and a pinch of salt. Set aside.
5. Divide the cooked rice mixture among six small serving glasses or ramekins. Top each portion with about ⅓ cup of the sweet mango topping.
6. Optional: Sprinkle each serving with your choice of toppings (toasted coconut, roasted cashews, or tahini drizzle).
7. Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Nutrition Facts per Serving (without optional toppings):
Calories: 190 | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Fiber: 2g | Sugar: 12g
Note: You can also use store-bought gluten-free sticky rice if you prefer. Just be sure to rinse it thoroughly to remove any excess starch.
Steps
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1
Done
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In a medium saucepan over low heat, whisk together the coconut milk and tapioca flour until smooth. Set aside. |
|
2
Done
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In a large bowl, combine the brown rice, cauliflower rice, and gluten-free sushi rice. Add the salt and mix well. |
|
3
Done
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Pour the coconut milk mixture over the rice blend and stir gently until everything is combined and there are no lumps. Cover the bowl with plastic wrap and set aside for about 10 minutes. |
|
4
Done
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Meanwhile, prepare the mango topping by mixing the chopped mango with a splash of lime juice and a pinch of salt. Set aside. |
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5
Done
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Divide the cooked rice mixture among six small serving glasses or ramekins. Top each portion with about ⅓ cup of the sweet mango topping. |
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6
Done
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Optional: Sprinkle each serving with your choice of toppings (toasted coconut, roasted cashews, or tahini drizzle). |
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7
Done
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Chill in the refrigerator for at least 30 minutes before serving. Enjoy! Nutrition Facts per Serving (without optional toppings): Note: You can also use store-bought gluten-free sticky rice if you prefer. Just be sure to rinse it thoroughly to remove any excess starch. |
