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Home  ⁄  Recipes  ⁄  type of food  ⁄  breakfast  ⁄  Slow Cooker Vegan Coconut Rice Pudding with Mangoes and Pistachio Nuts

27.02.2015

38 ratings, avg : 3.71
4

Categories : breakfast, desserts & sweet snacks, lent, no bake sweets, pasta & rice, Recipes, Slow Cooker @en, vegetarian or vegan

A tasty, vegan rice pudding made easily in the slow cooker and served with yummy tinned mangoes. A great dessert for Lent which started last Monday for us here in Greece.

I’m sitting here, it’s 11:30 in the morning, and there is a box of chocolates next to me. I’ve already eaten too many, and I am wishing I had some more of this rice pudding so that my breakfast was a tad healthier. However, it’s so easy that I think I might just throw another pot crock on. I can hold off the chocolates till it’s ready. Ok, no I can’t, but I can eat the pudding for dessert later on and not feel terribly guilty about how my day went in terms of nutrition.

Here is where I admit that I actually thought it was my own idea to serve this rice pudding with mangoes. Um, it’s been done before. A few thousand times apparently. Trust Pinterest to shatter my pride. There is a reason, however, that it has been done before. That would be that it’s delicious. So try it. There is no excuse. Easy, no effort, and the mangoes are from a tin. So you don’t have to search for a ripe and juicy one. Unless it’s easier for you to find one than it is for me here in Athens. Yay for tinned fruit!

Ingredients

400 ml coconut milk

1/2 cup water

1/2 cup rice (I used Carolina, which is a short-grain risotto rice like Arborio)

3 Tbs sugar

1/8 tsp salt

250 gr mango slices, drained, from a tin (or equivalent fresh if it’s ripe and juicy)

4-8 tsp raw pistachio nuts, roughly chopped

Step 1

Plop the coconut milk, water, rice, sugar and salt in the slow cooker. Turn on low and cook for 3 to 4 hours stirring occasionally. Turn it off when the rice is cooked and the pudding has reached the desired consistency. The longer you leave it the thicker it will be.

Step 2

Serve with slices of mango on top and a sprinkling of raw pistachio nuts.

I am guessing this rice pudding would also be nice with tinned peaches. Also, keep in mind that it is very rich, so only a small portion is needed.
38 ratings, avg : 3.71

So, what do you think? Leave me a comment!

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The Foodie Corner Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.

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