Summary

Ingredients

• 200 g rice puddin or sticky rice
• 400 ml coconut milk, shaken well
• 1 lime (s)
• 2 mango (s)
• 2 tablespoon rice syrup or agave nectar
• 1 tablespoon coconut oil, unrefined
• 50 g desiccated coconut
• 2 tablespoon sugar
• 100 g suar, brown

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Instructions

1. In a medium saucepan, bring the rice, coconut milk, grated lime zest and 500 ml water to the boil and cook the rice over medium heat for about 20 minutes until it is soft.
2. While the rice is cooking, peel the mangoes, remove the stone and cut the pulp into slices. Puree half of the mangoes, agave nectar or rice syrup, half of the lime juice and 1 tablespoon of water in a blender until the mixture is smooth. Put everything aside.
3. Drizzle the remaining lime juice over the remaining mango slices and set aside.
4. Heat the coconut oil in a pan, add the desiccated coconut and white sugar and stir constantly until the mixture is lightly browned and has an aromatic smell.
5. Remove the cooked rice from the hob and stir in the brown sugar.
6. Scoop the rice into bowls or onto the plate (shape it with a cooking ring or turn it out of the cooking bowl onto the plate looks great too!) And cover with a little mango puree. Garnish with the mango slices, sprinkle with roasted coconut flakes and serve immediately.