Coconut Rice Porridge with Mango
Ingredients
- 1/2 cup coconut cream (I used the solid portion at the top of my canned light coconut milk)
- 2 tablespoons coconut palm sugar
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon lime zest
- 1 cup cooked short-grain rice (I used white rice, brown works too)
- Pink sea salt, to taste
Toppings
- Toasted unsweetened medium-small coconut flakes (I use Bob's Red Mill)
- Sliced/diced mango (I like champagne mango)
- Fresh lime juice
- Pink sea salt
- Black sesame seeds
Instructions
- Heat the coconut cream, sugar, and cardamom in a small pot over medium-low, stirring occasionally until the sugar melts and the mixture is very hot. Do not boil.
- Remove from heat, then stir in the vanilla and lime zest.
- Fold in the cooked rice, the cook over medium heat until the mixture is hot and the rice has absorbed most of the liquid.
- Season with salt, to taste.
- Spoon the rice into a bowl, then top with toasted coconut flakes, mango, lime juice, salt, and black sesame seeds.