Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Coconut Rice Pudding
- Ingredients
- 1 ¾ cups Coconut milk (1.9% fat, Tetrapak)
- ½ cup
- 1 ½ Tbsps sugar (30 grams)
- 1 pinch Vanilla sugar
- 3 ozs Rice flake
- 1 oz Coconut flakes
- 1 ripe Mango (400 grams)
- ½ Lime
Bring coconut milk, milk, sugar and vanilla sugar to a boil in a pot. Stir in rice flakes and cook according to package instructions.
Toast coconut flakes in a skillet while stirring and let cool on a plate.
Peel mango, remove pit, cut into cubes and place in a bowl.
Cut lime in half, squeeze juice and drizzle juice over the mango cubes.
Fill cups or bowls with rice pudding. Garnish with mango and coconut flakes and serve.
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 5.5 g | (18 %) |
Healthy, because
As fruity as here, the sweet rice tastes simply adorable and provides a thick portion of vitamins A and C. The low-fat coconut milk provides an exotic taste and also around 90 percent of the daily calcium requirement.
Even smarter
If you prefer rice pudding cold, let it cool down before sprinkling it with mango and coconut chips - this takes about 45-70 minutes (depending on room temperature).