Vegan coconut rice pudding with mango and lime

Serves - 4

You’ll need

• 150g pudding rice
• 1 x 400ml tin full-fat coconut milk
• 400ml unsweetened oat milk or other plant-based milk
• 50g caster sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• Finely grated zest of 1 lime

For the mango and lime
• 1 large ripe mango, peeled and cut into small cubes
• Juice of ½ lime
• 1 tbsp maple syrup, optional
• Small handful toasted coconut flakes, optional
• A few mint leaves, optional

Method

1. Start the rice pudding

Put the pudding rice, coconut milk, plant-based milk, caster sugar, vanilla and salt into a large, heavy-based saucepan.

Set the pan over a medium heat and bring everything gently towards a simmer, stirring regularly so the rice does not settle on the bottom and begin making permanent arrangements.

2. Cook it slowly

Turn the heat down low and simmer gently for 30–40 minutes, stirring frequently, until the rice is tender and the pudding is thick and creamy.

Pay particular attention towards the end of cooking, when the mixture will thicken more quickly and become rather keen on catching. The finished pudding should be loose enough to fall softly from the spoon, as it will continue to thicken while standing.

3. Add the lime

Stir most of the lime zest into the pudding, keeping a little back for serving. Taste and add a touch more sugar if needed.

The lime should bring freshness and fragrance rather than making the pudding noticeably sharp. Coconut is generous enough already – it simply needs waking up a little.

4. Prepare the mango

Put the diced mango into a bowl with the lime juice and maple syrup, if using. Toss gently and leave for 5–10 minutes so the fruit becomes glossy and releases a little juice.

A properly ripe mango should need very little encouragement, so taste it before adding the maple syrup. There is no prize for making sweet fruit unnecessarily sweeter.

5. Let the pudding settle

Take the rice pudding off the heat and leave it to stand for 5 minutes. If it becomes thicker than you would like, stir in a small splash of plant-based milk until it returns to a soft, creamy consistency.

6. Serve

Spoon the warm rice pudding into bowls and top generously with the mango and its limey juices.

Finish with the remaining lime zest, toasted coconut flakes and a few mint leaves if you like. It is equally good served warm or chilled, though warm pudding and cool mango make a particularly agreeable combination.

A couple of helpful notes
- Use full-fat coconut milk for the richest texture. Reduced-fat versions can leave the pudding thinner and rather less luxurious.
- Stir the pudding regularly throughout cooking, particularly once it begins to thicken.
- Any leftovers can be kept covered in the fridge for up to 2 days. Loosen with a little plant-based milk when reheating or serve chilled.