Black coconut rice pudding with mango

Ingredients for 4 servings:

• 140 g rice, black
• 250 ml coconut milk or rice-coconut milk
• 1 banana(s)
• 1 mango(s), alternatively 150 g frozen goods
• 3 walnuts
• 2 tbsp desiccated coconut, optional
• 4 mint leaves, optional
• ½ lemon(s), juice
• n. B. Rice sweetener
• some coconut yogurt (yogurt alternative)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Healthy rice pudding with fruit puree – vegan

First, bring the black rice to a boil in the coconut milk, then simmer until the milk is absorbed and the rice is tender. Let the rice cool. Tip: I used rice and coconut milk. You can also use oat milk or cow’s milk. In the meantime, peel the mango and cut it into pieces (or use frozen fruit like I did). Season the mango with lemon juice and, if desired, rice sugar, and puree. Then chop the walnuts and toast them in a dry pan (I also added some coconut chips). Place the rice (reserve two tablespoons) in a container and puree with the banana. Now fold the whole rice into the mixture and pour into glasses or bowls. Top with the mango puree and garnish with yogurt, nuts, and a little mint. Tips: I’ve cooked the rice several times, using different ingredients. For example, cow’s milk, Greek yogurt, and berries. It’s been delicious every time. You can also cook the rice in water and add milk while blending. Make sure you use less milk, so add it a little at a time. You’ll soon find the recipe video on my YouTube channel: https://www.youtube.com/channel/UC_tKOqlAP21XOeEOVeyIxuw