Mango & Coconut Rice

We travelled to Thailand a little while ago {actually the beginning of 2018 lol} and completely fell in love with mango and sticky rice pudding!! #lifechanging

I absolutely love rice + mango so this was like the ultimate treat for me!

After a few attempts of making my own, I finally found a recipe that is just too delicious for words!!


Serves 3-4

  • 400ml coconut milk
  • 1 cup water
  • 1/2 cup Arborio rice / brown rice
  • 2-3 tsp Silan date syrup
  • 1 pinch of Himalayan salt
  • 4 tbsp toasted dedicated coconut or coconut flakes to make it chunky
  • 1 sliced mango {you can use frozen mango, just allow to soften}
  • 1 tbsp fresh lemon juice


  • In a medium saucepan bring the water, 1 cup coconut milk and a pinch of salt to a boil. Add the rice and reduce the heat, cover and cook for 25 minutes. Stir frequently.
  • Blend half of the mango slices in a high-speed blender with 1/4cup coconut milk, lemon juice, and 1 tsp date syrup.

  • Toast the desiccated coconut until it turns golden brown.
  • When the coconut rice is done turn off the heat and add 1 tsp date syrup then, stir in the toasted coconut.
  • Serve in glass jars and top with the rest of the mango and sprinkle over coconut.

Perfect to have hot or cold and for breakfast or dessert!

Store in a glass jar in the fridge for up to 3 days.

. . . .

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*Recipe inspiration by The Simple Vegan

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