Coconut Wild Rice Pudding with Mango and Mint Salsa

Ingredients

• 1 vanilla pod

• 250 g of wild rice mix

• 4 mangoes

• 250 ml of coconut milk yogurt

• 1 tsp of vanilla extract

• 1 handful of mint, finely chopped (extra to serve)

• 1 lime, zest and juice

• 400 g of coconut milk

• 3 tbsp of coconut sugar

• 1 sprinkle of desiccated coconut

6 servings

Calories~500 kcal

Protein~8 g

Carbs~79 g

Fat~18 g

Fiber~8 g

Sugar~33 g

Total recipe

Calories~3,000 kcal

Protein~45 g

Carbs~475 g

Fat~105 g

Fiber~45 g

Sugar~200 g

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 hour.

• Step 2

  While the rice cooks, prepare the mango puree. 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 1tbsp coconut sugar together in a small bowl. cover and place in the fridge too.

• Step 4

  To make the salsa, slice the last two 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 minutes, spoon into bowls and top with some of the puree, yogurt mixture and salsa. Finish with a few mint leaves and a sprinkling of dried coconut.

• Step 6

  If serving cold let the rice cool, chill in the fridge and serve as above.