Ingredients
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1 cup Arborio rice
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1 (13.5 oz) can full-fat coconut milk
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2 cups unsweetened almond milk (or any plant-based milk)
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1/2 cup granulated sugar
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1 ripe mango, peeled, pitted, and diced
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1 A pinch of salt
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1 Fresh mint leaves for garnish (optional)
Directions
Garnish with fresh mint leaves (optional) before serving your Vegan Caribbean Mango-Coconut Rice Pudding.
You can adjust the sweetness by adding more or less sugar to suit your taste. Feel free to top your rice pudding with additional diced mango or toasted coconut flakes for extra Caribbean flair.
Steps
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1
Done
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In a large saucepan, combine the Arborio rice, coconut milk, almond milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. |
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2
Done
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Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. |
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3
Done
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Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 30-35 minutes, or until the rice is tender and the mixture has thickened. Stir occasionally. |
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4
Done
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Remove the rice pudding from the heat and let it cool for a few minutes. |
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5
Done
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Gently fold in the diced mango. |
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6
Done
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Transfer the rice pudding to serving bowls or glasses. You can serve it warm or chill it in the refrigerator for a couple of hours if you prefer it cold. |
