Coconut Rice Pudding with Glazed Mango

A creamy coconut and honey rice pudding topped with blow-torched caramelised mango slices for a tropical dessert.

Vegetarian Dessert Mango Rice Pudding Coconut Milk

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

156.8g

per serving

156.8 g total

Fat

33.2g

per serving

33.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

Fruits

slice

Mango

thinly sliced

GrainsCereals

150

Basmati Rice

Liquids

150

Coconut Milk

NutsSeeds

pod

Vanilla

seeded

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Other

tbsp

Honey

runny

Method

Combine rice, 150ml coconut milk, honey, and vanilla in a small saucepan.

Bring to a simmer and cook for eight minutes until thick.

Dust mango slices with icing sugar on a heatproof surface.

Caramelise the sugar-coated mango using a blow-torch.

Discard the vanilla pod and serve rice pudding topped with mango.