Paleo Vietnamese Coconut Sticky Rice Pudding with Mango

Allergens

N/A

Ingredients

• 1 cup white sticky rice, rinsed
• 1 can full
• fat coconut milk
• 2 cups water
• 1/4 teaspoon pandan extract or pandan leaves, finely chopped (if using pandan leaves, use 3
• 4 to equal the flavor of the extract)
• 1/4 cup honey or maple syrup for Paleo diet
• 1 ripe mango, peeled and sliced
• Optional: Toasted coconut flakes for garnish

Instructions

1. In a rice cooker, combine the rinsed sticky rice, water, and pandan extract or finely chopped pandan leaves. Cook according to your rice cooker's instructions until the rice is fully cooked.
2. Once the rice is cooked, gently fold in the coconut milk and honey or maple syrup, stirring well to combine. Allow the mixture to sit for 5 minutes for flavors to meld.
3. Divide the cooked sticky rice pudding among six serving dishes. Top each dish with fresh mango slices and a sprinkle of toasted coconut flakes, if using.
4. Serve immediately and enjoy your Paleo Vietnamese Coconut Sticky Rice Pudding with Mango!

Chef’s Insight

Pandan extract is commonly used in Southeast Asian cuisine for its unique aroma and flavor. If using pandan leaves, knot them together before chopping to release their fragrance.

Notes

Ensure the sticky rice is fully cooked before adding the coconut milk to prevent a grainy texture.