Paleo Thai Coconut Sticky Rice Pudding with Mango & Cashew Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup white jasmine rice, uncooked 1 can (14 oz) full
• fat coconut milk 2 tbsp honey or maple syrup 2 tbsp black palm sugar (or brown sugar) Pinch of salt 1 tsp vanilla extract 3 ripe mangoes, sliced 1 cup raw cashews, soaked and drained 1/2 cup water 1 tbsp lemon juice

Instructions

1. Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker with double the amount of water according to the cooker's instructions. Set aside.
2. In a saucepan, combine coconut milk, honey or maple syrup, black palm sugar (or brown sugar), salt, and vanilla extract. Heat over medium heat until the sugars dissolve, then remove from heat and let cool slightly.
3. Slowly pour the coconut milk mixture over the cooked rice in a large bowl. Mix well, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to let it absorb the flavors.
4. For the cashew cream, blend soaked cashews, water, and lemon juice until smooth and creamy. Adjust the consistency by adding more water if needed. Set aside. e) To serve, spoon the chilled rice pudding into individual bowls or dessert plates, top with fresh mango slices, and drizzle with cashew cream. Enjoy your Paleo Thai Coconut Sticky Rice Pudding!

Chef’s Insight

To enhance the aroma, add a few drops of pure vanilla extract or a dash of ground cinnamon to the coconut milk mixture while cooking.

Notes

The coconut milk may separate during cooking; stir occasionally to combine.