Ingredients for tasty vegan rice pudding with mango and coconut blossom sugar
- 250 g Organic rice for rice milk, round grain
- 1 l Spelt milk
- 1 l Soya milk
- 10 tablespoons Coconut blossom sugar (Amanprana Gula Java Brut)
- 1 teaspoon Cinnamon
- 200 ml Almond cream
- 2 packets Vegan vanilla pudding (with maize starch instead of gelatine)
- 1 Vanilla pod
- 2 Ripe mangos
Preparation of tasty vegan rice pudding with mango and coconut blossom sugarBring the rice, spelt milk and 8 tablespoons of coconut blossom sugar to the boil, then turn the heat to its lowest setting. Place a lid on the pan and allow to draw for around 25 minutes. Then combine the pudding powder with the soya milk and almond cream and add the inner seeds of the vanilla pod. Add to the cooked rice and transfer to an oven dish. Peel and deseed the mangos and cube them. Divide over the rice pudding and cook in a preheated oven for 30-45 minutes at 180 °C.
Serving the rice pudding with mango and coconut blossom sugarMix 2 tablespoons of coconut blossom sugar with 1 teaspoon of cinnamon and sprinkle over each serving of rice pudding with mango and coconut blossom sugar, then serve! A healthy dessert
Tip from Stefano:
For an extra boost you can add the Amanprana flamuno botanico herb mix.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.