Beach in the City – A seasonal feature about bringing the beach to the city even when you can’t take a vacation.
I always associate the beach with coconut and tropical fruits so when I saw this recipe for coconut pudding in All You magazine I was immediately intrigued. I ended up tweaking the proportions and leaving out the sugar altogether and replacing it with agave, but it was delicious. Perfect for a night where you crave tropical flavors of the beach but are in the city – and perfect if you want some sweet creaminess but cannot eat dairy or sugar right now.
Tropical Coconut Rice Pudding
Inspired by All You Magazine
1/2 cup uncooked rice
1/8 tsp. salt
1 15-oz. cans unsweetened coconut milk
1 tablespoon agave nectar
1 ripe mango, sliced
1. In a large saucepan, stir together rice, salt and 1 cup water. Bring to a simmer over medium-high heat, then stir, reduce heat to low, cover and simmer until rice is cooked and water has been absorbed, about 12-15 minutes.
2. Stir coconut milk into rice. Cook, uncovered, over medium heat for 10 to 15 minutes, until thickened. Add agave nectar and stir before taking off the heat.
3. Pour pudding into a serving bowl and cover with plastic wrap, pressing plastic directly onto surface to prevent a skin from forming. Serve warm or at room temperature, or refrigerate to serve cold.
4. Top with sliced mango
General Disclosures & Disclaimers