Mango Coconut Rice Pudding
with Toasted Coconut & Almond Crumb | Serves 4
Not only is this dessert super simple to make, this mango and coconut rice pudding will become the most loved and talked about dessert (in the best way)!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
coconut milk
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
shredded coconut
(Contains Sulphites;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Mango Slices In Juice
Not included in your delivery
¾ cup
water
1 tbs
brown sugar
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add coconut milk, the water, brown sugar and a generous pinch of salt. Bring to the boil, stirring, then add jasmine rice. • Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat. Toast shredded coconut, stirring, until golden, 2-3 minutes • Transfer to a small bowl. Add flaked almonds and mix to combine.
• Drain liquid from mango slices in juice into frying pan. Transfer mango slices to a board and roughly chop. • Return pan to high heat and boil liquid until slightly thickened, 2-3 minutes.
• Divide coconut rice between small bowls. • Top with mango, some syrup and toasted coconut and almond crumb. Enjoy!