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Vegan Thai Coconut Rice Pudding

Ingredients:

  • 2 cups sushi rice
  • 2.5 cups water
  • ½ tsp salt
  • 5 cups coconut cream
  • ½ cup monk fruit erythritol blend
  • 4 mangoes
  • 2 tablespoon black sesame seeds

Directions

  1. Soak sushi rice overnight.
  2. Drain rice and wash until the water runs clean.
  3. Add in 2.5 cups of water and ½ tsp salt. Cook rice in rice cooker for 15-20 minutes. Transfer into a large bowl.
  4. While rice is hot, mix in coconut cream and monk fruit erythritol blend.
  5. Allow to cool and then portion into 8 serving dishes.
  6. Top with ½ cubed mango and ¼ tablespoon black sesame seeds.