Vegan Indonesian Coconut Rice Pudding with Tropical Fruit Compote (Es Kuning Vegan)

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Ingredients

• 1 cup jasmine rice, rinsed
• 4 cups coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon pandan extract
• Pinch of salt
• 1 cup diced mango
• 1 cup diced papaya
• 1 cup diced pineapple
• 1/4 cup lime juice
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh mint leaves, for garnish

Instructions

1. In a saucepan, combine the rinsed jasmine rice, coconut milk, sugar, pandan extract, and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.
2. In a separate saucepan, combine the diced mango, papaya, pineapple, and lime juice. Cook over medium heat for about 5 minutes, then mix cornstarch with water to create a slurry and stir it into the fruit mixture. Cook for another 2 minutes, or until the compote thickens.
3. To assemble, divide the coconut rice among six serving dishes, top each with the tropical fruit compote, and garnish with fresh mint leaves.

Chef’s Insight

Incorporate pandan extract for an authentic Indonesian flavor while maintaining a vegan-friendly recipe. The combination of flavors in this dish is sure to impress.

Notes

This recipe emphasizes the balance of flavor and texture, ensuring an unforgettable sensory experience. The use of SEO phrasing in the title and description naturally enhances its online discoverability.