Tropical Vegan Coconut Rice Pudding with Mango Compote
Discover this delicious and easy Caribbean dessert, Tropical Vegan Coconut Rice Pudding with Mango Compote. This vegan-friendly recipe is perfect for those craving mouthwatering textures, exotic aromas, and vibrant colors on their plate. Enjoy the combination of rich coconut rice pudding topped with tangy mango compote, and garnished with almonds if desired. Serve this tropical delight at your next gathering or treat yourself to a well-deserved dessert experience.
Allergens
Tree nuts (almonds)
Ingredients
- 1. 1 cup Arborio rice 2. 2 cans (13.5 oz each) full
- fat coconut milk 3. 1/4 cup maple syrup 4. 1/2 teaspoon ground cinnamon 5. 1/4 teaspoon ground nutmeg 6. 1 teaspoon vanilla extract 7. 1 ripe mango, diced 8. 1 tablespoon lime juice 9. 1/4 cup chopped almonds (optional)
Instructions
- In a medium saucepan, combine Arborio rice, coconut milk, maple syrup, cinnamon, nutmeg, and vanilla extract. Cook on low heat for 25 30 minutes, stirring occasionally until the rice is tender and creamy.
- Meanwhile, in a separate bowl, mix diced mango and lime juice to create the mango compote. Set aside.
- When the rice is cooked, remove from heat and let it cool down for 10 minutes.
- Divide the rice pudding into serving bowls and top each with a generous spoonful of mango compote.
- If desired, garnish with chopped almonds for an extra crunch.
Chef’s Insight
For a more intense coconut flavor, use canned coconut milk instead of regular milk in the mango compote.
Notes
Feel free to experiment with other seasonal fruits in the compote.