Coconut, Almond & Mango Rice Pudding

Ingredients

Serves: 18 (4oz servings)

• For the Rice Pudding
• 312g Arborio rice
• 185g vegan sugar
• 340g coconut milk
• 1030g almond milk
• 7g fresh ginger, grated
• 1 tbsp mandarin zest
• 1 star anise pod
• 115g almond milk (additional)
• 115g coconut milk (additional)
• 1 tsp lime zest
• For the Garnish
• Toasted sesame seeds
• Diced fresh mango
• Sweetened shredded coconut
• Toasted sliced almonds

Preparation

1. In a large pot, combine Arborio rice, vegan sugar, 340g coconut milk, 1030g almond milk, ginger, mandarin zest, and star anise. Bring to a boil, stirring frequently.
2. Reduce heat and simmer for 30–40 minutes, stirring frequently, until rice is almost fully cooked.
3. Add the additional 115g almond milk, 115g coconut milk, and lime zest.
4. Continue cooking until the rice is tender and creamy.
5. Remove from heat and portion the pudding into serving dishes.
6. Top each portion with toasted sesame seeds, diced mango, shredded coconut, and toasted sliced almonds.