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Exotic Black Rice and Mango Pudding with Chia Coconut Swirl
Indulge in a nutrient-rich Black Rice and Mango Pudding with Chia Coconut Swirl. A healthy dessert blended with superfoods and tropical flavors.
Transport your taste buds to a tropical paradise with this Exotic Black Rice and Mango Pudding. This dessert combines the antioxidant-rich benefits of black rice with the juicy sweetness of mangoes, making it a powerhouse of nutrition and flavor. Black rice, also known as forbidden rice, is high in anthocyanins, which are potent antioxidants that can help reduce inflammation and improve heart health. Mangoes add a delightful burst of vitamin C, which supports immune function and skin health.
Unlike traditional rice puddings, this recipe incorporates a chia coconut swirl, adding a creamy texture while enhancing the dish's nutritional profile with omega-3 fatty acids. This vegan-friendly dessert is perfect for those looking to enjoy a sweet treat without compromising on health. With minimal added sugars and a focus on whole, natural ingredients, this dish is a guilt-free indulgence that's as beautiful as it is delicious.
Recipe Overview
🌱 Vegan
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Thai
Indulge in a nutrient-rich Black Rice and Mango Pudding with Chia Coconut Swirl. A healthy dessert blended with superfoods and tropical flavors.
Ingredients
- • black rice: 1 cup
- • water: 2 cups
- • coconut milk: 1 cup
- • fresh mango, diced: 1 cup
- • chia seeds: 2 tablespoons
- • maple syrup: 2 tablespoons
- • vanilla extract: 1 teaspoon
- • unsweetened shredded coconut: 1/4 cup
- • fresh mint leaves: for garnish
Instructions
- 1 Rinse the black rice under cold water until the water runs clear. In a medium saucepan, combine the black rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the rice is tender and the water is absorbed.
- 2 In a small bowl, mix chia seeds with half a cup of coconut milk and let them soak for 10 minutes until they form a gel-like consistency. This will be used to create the coconut swirl.
- 3 Once the rice is cooked, stir in the remaining coconut milk, maple syrup, and vanilla extract. Cook over low heat for an additional 5 minutes, stirring frequently, until the mixture is creamy and well combined.
- 4 To assemble, divide the black rice pudding evenly among four serving bowls. Top each with diced mango, a spoonful of the chia coconut mixture, and a sprinkle of shredded coconut.
- 5 Garnish with fresh mint leaves before serving to add a refreshing touch and a pop of color.
Serving Suggestions
- • This Black Rice and Mango Pudding is best enjoyed chilled on a warm day, providing a refreshing and satisfying end to any meal. Pair it with a light herbal tea or a glass of chilled coconut water for a complete tropical experience. For a bit more texture, consider adding a handful of toasted almonds or pumpkin seeds on top to complement the creamy pudding. If you're serving this dessert at a gathering, consider presenting it in small glass jars to showcase the beautiful layers of rice, mango, and chia coconut swirl. This not only makes for an eye-catching presentation but also allows guests to easily grab and enjoy their serving.
Storage Tips
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To maintain the best texture and flavor, keep the mango and chia coconut mixture separate and combine them just before serving. If the pudding thickens too much in the fridge, simply stir in a little extra coconut milk to reach your desired consistency before enjoying.
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