I’ve been daydreaming of the sun bronzing my skin while laying on a warm bed of sand. The ocean in Oregon is too cold to dip my toes into, so I decided to whip something up in the kitchen to transport me to a tropical island far far away. For those of you who live in areas of the world that haven’t been able to catch a break from the snow, make this recipe! It will take you to a place of cabanas and bikinis, even if only for a little while. This recipe takes 20 minutes to make and is a healthy version of traditional rice pudding. When I ate this, I am not kidding when I tell you it tasted like paradise! It has just a hint of sweetness from honey and the creamy, nuttiness of the coconut milk is perfection. The fresh mango and toasted coconut on top sends your tastebuds to Thailand. This recipe is dairy-free, gluten-free and does not use cane sugar, so you can feel good about yourself after eating a big bowl of it. Plus, kids will love this all natural sweet treat and won’t even realize it’s healthy for them. You’re welcome!
Recipe : Coconut Mango Thai Rice Pudding
1 cup Thai Jasmine Rice (you could also use arborio rice)
4 cups Coconut Milk
2 1/2 cups Water
1/4 tsp Sea Salt
1/4 cup + 1 tbsp Honey
1 tsp Vanilla Extract
1 Mango
1 cup Unsweetened Toasted Coconut Flakes
Place rice, coconut milk, water and salt into a medium sauce pan and bring to a boil. Turn temperature down to a simmer and stir continuously for 20 minutes with a wooden spoon. (If you find the mixture to be too thick for your liking, add an extra 1/2 -1 cup of water for a thinner consistency.) Once it has thickened, take off of burner and stir in your honey and vanilla extract. Transfer to a bowl and let it cool to room temperature before placing in the refrigerator for at least a couple of hours to chill and set. When it is ready to eat, top with diced mangos and unsweetened, toasted coconut flakes. If you want to be extra fancy, garnish with a sprig of mint.