Mango-lime rice pudding with roasted coconut

Ingredients for 4 servings:

• 200 g rice pudding or sticky rice
• 400 ml coconut milk, shaken well
• 1 lime(s)
• 2 mangoes
• 2 tbsp rice syrup or agave nectar
• 1 tbsp coconut oil, unrefined
• 50 g desiccated coconut
• 2 tbsp sugar
• 100 g brown sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

This is a vegan version of the delicious Thai classic

Bring the rice, coconut milk, grated lime zest, and 500 ml water to a boil in a medium saucepan. Cook the rice over medium heat for about 20 minutes, until tender. While the rice is cooking, peel and pit the mangoes, then slice the flesh. Blend half the mangoes, the agave nectar or rice syrup, half the lime juice, and 1 tablespoon of the water in a blender until smooth. Set everything aside. Drizzle the remaining lime juice over the remaining mango slices and set aside. Heat the coconut oil in a pan, add the desiccated coconut and white sugar, and stir continuously until the mixture is lightly browned and aromatic. Remove the cooked rice from the heat and stir in the brown sugar. Ladle the rice into bowls or onto a plate (shaping it with a cooking ring or turning it out of a small bowl onto a plate also looks great!) and top with some of the mango puree. Garnish with mango slices, sprinkle with toasted coconut flakes and serve immediately.