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Coconut Rice Porridge with Mango | Living Healthy in Seattle

Coconut Rice Porridge with Mango

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Ingredients Method

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

Method
 

  1. 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.
  2. Remove from heat, then stir in the vanilla and lime zest.
  3. Fold in the cooked rice, the cook over medium heat until the mixture is hot and the rice has absorbed most of the liquid.
  4. Season with salt, to taste.
  5. Spoon the rice into a bowl, then top with toasted coconut flakes, mango, lime juice, salt, and black sesame seeds.