Ingredients
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For the Coconut Milk Pudding (makes about 4 servings):
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1 cup unsweetened coconut flakes (not desiccated)
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1/2 cup tapioca flour
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2 cups water
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1/2 teaspoon salt
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1 can (400ml) full-fat coconut milk (BPA-free)
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1/4 cup sugar (optional)
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For the Sticky Rice Topping (makes enough for 4 servings):
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1 cup short-grain glutinous rice (soaked in cold water overnight, drained, and rinsed well)
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1 cup water
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1/4 cup lightly packed brown sugar
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1 tablespoon vegetable oil (optional)
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For the Garnish and Assembly:
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Sliced fresh mangos (about 2 medium-large mangos)
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Ripe plantain chips (for crunch)
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Chopped roasted peanuts (unsalted) (optional)
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Coconut sugar (for drizzling) (optional)
Directions
Subtitle: This creamy coconut milk pudding topped with sweet mango and sticky rice is not only vegan but also gluten-free, grain-free, high-fiber, and oil-free!
Ingredients:
For the Coconut Milk Pudding (makes about 4 servings):
1 cup unsweetened coconut flakes (not desiccated)
1/2 cup tapioca flour
2 cups water
1/2 teaspoon salt
1 can (400ml) full-fat coconut milk (BPA-free)
1/4 cup sugar (optional)
For the Sticky Rice Topping (makes enough for 4 servings):
1 cup short-grain glutinous rice (soaked in cold water overnight, drained, and rinsed well)
1 cup water
1/4 cup lightly packed brown sugar
1 tablespoon vegetable oil (optional)
For the Garnish and Assembly:
Sliced fresh mangos (about 2 medium-large mangos)
Ripe plantain chips (for crunch)
Chopped roasted peanuts (unsalted) (optional)
Coconut sugar (for drizzling) (optional)
Instructions:
Prepare the Coconut Milk Pudding:
1. Place the first 4 ingredients (coconut flakes, tapioca flour, water, and salt) into a large mixing bowl and whisk until smooth. Add the second set of ingredients (the coconut milk and optional sugar). Mix again until fully incorporated. Set aside.
Cook the Glutinous Rice:
2. Fill a medium saucepan with 1 1/2 inches of water and bring to a boil over high heat. Reduce the heat to low, cover the pan tightly with a lid, and let simmer for about 15 minutes or until the water has been absorbed and the rice is tender. Turn off the heat and leave the pot covered for another 5 minutes before removing from the stove.
Assemble the Mango Sticky Rice:
3. Divide the cooked glutinous rice evenly among four small bowls or individual serving glasses. Spoon some of the warm coconut milk mixture over each serving of rice, making sure to spread it evenly. Top each serving with sliced mango and desired garnishes. Serve immediately.
Note: If you prefer a sweeter dessert, feel free to increase the amount of sugar used in both the coconut milk pudding and the brown sugar syrup for the plantain chips. You may also choose to serve this with a scoop of your favorite dairy-free ice cream on the side.
Steps
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1
Done
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Place the first 4 ingredients (coconut flakes, tapioca flour, water, and salt) into a large mixing bowl and whisk until smooth. Add the second set of ingredients (the coconut milk and optional sugar). Mix again until fully incorporated. Set aside. Cook the Glutinous Rice: |
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2
Done
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Fill a medium saucepan with 1 1/2 inches of water and bring to a boil over high heat. Reduce the heat to low, cover the pan tightly with a lid, and let simmer for about 15 minutes or until the water has been absorbed and the rice is tender. Turn off the heat and leave the pot covered for another 5 minutes before removing from the stove. Assemble the Mango Sticky Rice: |
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3
Done
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Divide the cooked glutinous rice evenly among four small bowls or individual serving glasses. Spoon some of the warm coconut milk mixture over each serving of rice, making sure to spread it evenly. Top each serving with sliced mango and desired garnishes. Serve immediately. Note: If you prefer a sweeter dessert, feel free to increase the amount of sugar used in both the coconut milk pudding and the brown sugar syrup for the plantain chips. You may also choose to serve this with a scoop of your favorite dairy-free ice cream on the side. |
