Coconut pudding with mango and mint

Food photographer Oksana Ilienko’s alternative to a classic rice porridge is mango pudding with a hint of Asia brought by coconut milk and fresh mango. Though it is quite easy to make, it takes at least 4 hours for the pudding to be cooled and obtain that desired consistency. You can make it the night before to have a hearty and delicious breakfast in the morning.

Oksana Ilienko, food photographer.


150 g coconut milk
220 g milk
120 g basmati rice
1 tbsp. coconut sugar / sugar
2 mangos, peeled and cubed
1 lime zest and juice
mint leaves


Heat up coconut milk and milk, but don’t bring it to a boil. Add basmati rice and cook over low heat, stirring regularly, until the pudding thickens and the rice becomes tender. That should take no more than 25-30 minutes, which is longer then according to instructions on a package. The rice should stay intact, but become very-very soft. Take off the heat and stir the sugar in. Let it cool to room temperature and leave in a fridge at least for 4 hours.

We’ll have to make the topping before serving. Pour lime juice over mango slices or cubes and add zest and mint. Let it sit for 10 minutes.

Serve the pudding chilli with a spoonful of mango topping.

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