Indian Mango Coconut Pudding (Kheer) – Gluten-Free, Vegan & Nutritious Dessert Recipe

Allergens

None, but contains tree nuts (almond milk and pistachios)

Ingredients

• 1 cup uncooked white rice, rinsed and drained (for gluten
• free)
• 4 cups unsweetened almond milk
• 2 ripe mangoes, peeled and diced
• 1 cup shredded coconut
• 1/2 cup sugar or sweetener of choice
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1/2 cup chopped pistachios for garnish
• 1 tbsp fresh mint leaves for garnish

Instructions

1. In a large saucepan, combine the rinsed and drained white rice with almond milk. Bring to a boil, then reduce heat to low and simmer, covered, for about 35 minutes or until the rice is cooked and the mixture has thickened. Stir occasionally to prevent sticking.
2. Once the rice is cooked, remove from heat and let it cool slightly. In a blender, puree the cooked rice with almond milk until smooth.
3. Return the pureed rice mixture back to the saucepan and add sugar, shredded coconut, cardamom, and salt. Stir well to combine. Cook over medium heat for about 5 minutes or until the mixture thickens again.
4. Add diced mangoes to the pudding and cook for another 2 3 minutes, just enough to warm the fruit. Remove from heat and let it cool slightly.
5. Pour the pudding into individual serving glasses and refrigerate for at least 1 hour or until chilled.
6. Before serving, garnish each glass with chopped pistachios and fresh mint leaves.

Chef’s Insight

You can adjust the sweetness according to your preference by using more or less sugar.

Notes

This recipe is gluten-free, vegan, and can be easily made dairy-free by using plant-based milk.