Paleo Indonesian Coconut Rice Pudding with Mango and Toasted Coconut Topping

Allergens

Coconut (nut allergy), Rice

Ingredients

• 1 cup white rice, uncooked (for non
• Paleo diets, use cauliflower rice for a low
• carb option)
• 1 can full
• fat coconut milk
• 2 cups water
• 1/4 teaspoon sea salt
• 3 tablespoons honey or maple syrup (for a vegan alternative)
• 1 teaspoon vanilla extract
• 1 cup fresh mango, diced
• 1/2 cup unsweetened shredded coconut, toasted

Instructions

1. In a medium saucepan, combine the uncooked rice, coconut milk, water, and sea salt. Bring to a boil over medium heat, then reduce the heat to low and cover. Simmer for 18 20 minutes or until the rice is tender and most of the liquid has been absorbed.
2. Stir in the honey or maple syrup and vanilla extract, and cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together. Remove from heat and let cool slightly.
3. Divide the rice pudding into 4 serving dishes and top each with an equal portion of diced mango.
4. Toast the shredded coconut in a dry skillet over medium heat for 2 3 minutes, stirring constantly to prevent burning. Sprinkle the toasted coconut over the rice pudding and mango.
5. Serve immediately, garnished with additional fruit if desired.

Chef’s Insight

To create an authentic Indonesian flavor profile, consider adding a pinch of ground cinnamon or cardamom to the rice pudding mixture.

Notes

For an additional touch, garnish with a sprig of fresh mint or a lime wedge.