Rice coconut pudding with mango


⁠130 g basmati rice
300 g Bio Drink Rice Coconut
200 g water
125 g coconut cream
60 g agave syrup
60 g rice flour
20 g corn starch
10 g baking powder
Brown sugar as desired
1 pinch of salt
1 ripe mango

Made with


Put the rice, The Bridge Bio Coconut Drink, coconut cream, water, agave syrup and salt in a saucepan and bring to boil temperature. Cook at low flame until the rice is very soft and the liquid is well absorbed. Leave to cool.

Add the flour, starch and baking powder to the cooked rice and if necessary add more coconut drink until the mixture is fairly creamy but still thick.

Pour into a cake tin greased and floured with rice flour, sprinkle the surface with grated coconut and brown sugar and bake at 170°C for about 20 minutes. Allow to cool.
Remove from the oven and place the peeled and thinly sliced mango on top.