Vegan mango and coconut rice pudding

Ingredients for 4 servings:

• 250 g rice pudding
• 750 ml coconut water
• 1 can coconut milk, approx. 400 ml
• 50 g sugar, more if desired
• 500 g mango(s) in pieces, frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

vegan, gluten-free, summery and simple

Bring the rice and coconut water to a boil in a large pot. Bring to a rolling boil, stirring frequently to prevent sticking to the bottom. Add the sugar and the “water” from the can of coconut milk. If the coconut oil is solid, that’s fine; simply add the entire contents of the can to the pot at once. Stir everything thoroughly and bring back to a boil, then turn off the heat, put the lid on, and let the pot stand on the heat. The rice needs about 25 minutes to swell. Once the rice has reached the desired consistency, add a little more water, almond milk, or other liquid if desired, if the consistency is too sticky or too solid, and then stir in the frozen mango pieces. It tastes super fresh, and because it’s made mostly with coconut water rather than coconut milk, it’s not as overpowering and wonderfully refreshing thanks to the mango. I could also imagine adding pineapple or berries. The coconut rice pudding keeps well in the fridge for a few days.