I was on the roof of my house. It was a perfectly hot summer day, the gentle breeze, the birds chirping, and in a park not too far from my home, I could here the repetitive thumping of a live reggae band playing. You name it, whatever idealistic summer scene you are thinking of, it was just like that. I don’t think I could have set the scene better myself. But then I did. That’s right, I spread out a white dish towel and on it, placed my freshly made Mango Coconut Rice Pudding. Now we’re talking.
I wanted to take that wintery feel out of a rice pudding, and make it summer time fresh. So the ingredient I decided to feature for today’s 1/100/100 challenge is mango.
Ah, mango. So summer delicious. Mixed with a bit of coconut and you have a truly summer time friendly rice pudding. It’s thick and creamy, but the mango gives this pudding a surprisingly delicate pop of sweet-freshness. Then, sprinkled on top, crispy toasted coconut flakes… I mean really… Just do yourself a favour and make this already!
Mango Coconut Rice Pudding:
Makes 4-6 Servings
2 Cups Cooked Rice (Leftovers work great!)
3 Cups Coconut Milk
1/2 Cup Sugar
1/4 teaspoon Salt
1/4 teaspoon nutmeg
1 Cup Cubed Mango (about 2 mangoes)
1 teaspoon Vanilla Extract
In a medium sauce pan, toss in the rice, coconut milk, nutmeg and sugar. Put the pan on medium-ish heat, and simmer for about 30 minutes. Stir every now and then, to make sure it doesn’t stick to the bottom of the pan. It will slowly, but surely thicken.
In the meantime, heat another pan over medium heat, and toss in your coconut flakes. Stir or shake the pan as they are toasting. Keep a careful eye on them. They will only take about 5 minutes to toast, and it’s very easy to burn them. Once they look all toasty and delicious and the edges have turned a golden colour, remove from heat and set aside.
Now, chop up your mango. For tips on how to do this, check out my post How to Cut a Mango.
When your rice pudding gets to the stage where it is thick enough to leave some serious goo on the spoon, remove from the heat.
Stir in the mango and the vanilla. You can serve the rice pudding hot or cold. (I like it hot best).
Spoon into a pretty dish, and sprinkle with coconut flakes just before serving.