“Delightfully Decadent Paleo-Friendly Coconut Sticky Rice Pudding with Mango Coulis”

Allergens

Nuts (coconut)

Ingredients

• 1 cup raw coconut flakes 1/2 cup coconut milk 2 tbsp honey 2 tbsp tapioca flour 1/4 tsp sea salt 1 tsp vanilla extract Fresh mango, for garnish Mango Coulis: 2 ripe mangoes, peeled and pitted 1 tbsp honey 1 tbsp lemon juice A pinch of sea salt

Instructions

1. In a food processor, blend the coconut flakes until they form a fine powder. Add the coconut flour to a saucepan with the coconut milk, honey, tapioca flour, and a pinch of sea salt. Stir well to combine. Cook over medium heat, stirring constantly, until the mixture becomes thick and sticky, resembling the consistency of rice pudding. Remove from heat and mix in the vanilla extract. Allow the mixture to cool slightly before spooning it into serving dishes. In a blender, combine the ingredients for the mango coulis, and blend until smooth. Strain through a fine mesh sieve if desired. Drizzle the coulis over each serving of coconut sticky rice pudding. Garnish with thin slices of fresh mango.

Chef’s Insight

To emphasize the contrast between the rich coconut pudding and the tangy coulis, serve the dish on a dark plate.

Notes

To ensure the perfect texture for the coconut sticky rice pudding, monitor the mixture closely during cooking and stir frequently to prevent sticking or burning.