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- Coconut and wild rice pudding with mango…
Coconut and wild rice pudding with mango and mint salsa
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 250g wild rice mix
- 800ml tinned coconut milk
- 3 tbsp coconut sugar
- 1 vanilla pod
- 4 ripe mangoes
- 250ml coconut yoghurt
- 1 tsp vanilla extract
- 1 handful mint leaves, finely chopped, plus extra to serve
- 1 lime, zested and juiced
- 1 sprinkle dried coconut flakes
Method
Step 1
Put the rice in a saucepan with 200ml water, the coconut milk, 2 tbsp of the coconut sugar and the vanilla pod split with a knife along the side. Bring to the boil then turn down to simmer for 1 hr.
Step 2
While the rice cooks, prepare the mango purée. Whizz the flesh of 2 of the mangoes in a blender until smooth. Cover and refrigerate.
Step 3
Next, whisk the coconut milk yogurt, vanilla extract and remaining 1 tbsp coconut sugar together in a small bowl. Cover and place in the fridge too.
Step 4
To make the salsa, slice the last 2 mangoes into small chunks and mix with the mint and lime zest and juice.
Step 5
Once the rice is cooked you can serve the pudding warm or cold. If serving warm, allow to cool for 20 mins, and top with some of the purée, yoghurt mixture and salsa. Finish with a few mint leaves and a sprinkling of dried coconut. If serving cold, let the rice cool and chill in the fridge then serve as above.
Shop the ingredients
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On OfferValue
Ocado Mint 30g
30g52p
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Other
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Dr. Oetker Madagascan Vanilla Extract 35ml
35ml£1.45
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.