“Deliciously Exotic: Cambodian Vegan Amok Dessert (Gluten-Free)”

Allergens

None

Ingredients

• 1 cup jasmine rice (uncooked)
• 2 cups water
• 1 can (14 oz) coconut milk
• 3 ripe mangoes, peeled and sliced
• 1/4 cup maple syrup
• 1/4 tsp salt
• 1 tbsp cornstarch
• 2 tbsp water (for slurry)
• Fresh mint leaves for garnish

Instructions

1. Step 1: Cook the jasmine rice according to package instructions, then set aside. Step 2: In a large saucepan, combine coconut milk, maple syrup, and salt. Bring to a simmer over medium heat. Step 3: In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce. Step 4: Add sliced mangoes and cooked rice to the sauce, stirring gently to combine. Step 5: Cook for an additional 3 4 minutes until the sauce thickens. Remove from heat. Step 6: Divide the dessert among six serving bowls and garnish with fresh mint leaves.

Chef’s Insight

"The perfect balance of sweetness and creaminess from coconut milk and mangoes will transport you to a tropical paradise!"

Notes

For a richer dessert, use full-fat coconut milk instead of light coconut milk.