This vegan Breakfast Mango Rice Pudding with Coconut makes a perfect treat in the morning!
Using coconut milk instead of dairy gives the rice a great flavor without having to sacrifice creaminess and agave syrup makes a sweet but healthier alternative to sugar. And who doesn’t love dessert for breakfast!
On the weekend, I love things like my Cherry French Toast Casserole or these cute Cheesy Mexican Toast Cups but I want to eat healthier during the week.
I love fresh fruit in the morning but I’m a bit on the lazy side :-) These vegan Breakfast Mango Rice Puddings can be made in advance and stored in the fridge. If you like your rice pudding hot just pop it in the microwave and add the mango topic later.
The combination of hot rice and cold mango tastes great – refreshing and heartwarming at the same time!
I’m not really a morning person, I would love to wake up and feel awake but I have to admit the snooze function on my phone is probably the most used one.
I need my cup of coffee in the morning to get going and a few minutes after it’s empty I’m ready for breakfast.
Waking up to a ready-made bowl of Mango Rice Pudding makes my mornings much easier!
Vegan Breakfast Mango Rice Pudding with Coconut
- 1 1/4 cup coconut milk
- 1 cup water
- 1/2 cup short grain white rice, (e.g. Arborio rice)
- 3 tbsp agave syrup
- 1 pinch of salt
- 4 tbsp shredded coconut
- 1 mango
- 1 tbsp lime juice
- In a medium saucepan bring the water, 1 cup coconut milk and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover and cook for 25 minutes. Stir frequently.
- In the meantime cut the mango. Put it on your cutting board stem end down, place your knife about 1/4 inch from the widest center line (to cut beside the core) and cut down through, then repeat this cut on the other side. Now cut parallel slices into the mango but don't cut through the skin. Turn the mango one quarter and cut another set of parallel slices. Use a large spoon to scoop the mango slices out of the skin.
- Puree half of the mango slices with 1/4 cup coconut milk, lime juice, and 1 tbsp of the agave syrup.
- In a small pan on low to medium heat toast the shredded coconut without any oil for a few minutes until it becomes golden brown and aromatic. Be careful not to burn the coconut.
- When the coconut rice is done turn off the heat and add 2 tbsp agave syrup to the rice. Mix in the toasted shredded coconut and make a taste test. If it's not sweet enough for you add a little bit more agave syrup. Divide the coconut rice between bowls and top with pureed mango. Then add a few of the sliced mango to each bowl.
- You can serve my breakfast mango rice pudding warm or cold. If you want to make it in advance just cover the bowls with plastic wrap and keep in the fridge for up to 2 days.
Does this freeze well?
Z Paul Reynolds says
Excellent! I made this for some friends of mine who are vegan a couple of years ago and they’ve asked me several times since then to make it again for them. The great thing is that all of our “non-vegan” friends like it too!
Hello! I was wondering is the conocut milk the canned variety or type that comes in the box. All I have on hand is a carton of coconut milk, would that work out okay?
Hey Jill, boxed real coconut milk works fine. You can use canned or boxed coconut milk for this recipe. I often use Aroy-D coconut milk which comes in a carton. In my opinion the only difference between canned and boxed is that the boxed often lacks a bit of flavor. If you mean something like Silk Coconutmilk I would omit the added water and use only Silk (2 cups for the rice pudding) but I haven’t tried this recipe with Silk. I hope that helps!
Michelle @ The Last Food Blog says
These look so lovely Julia! I’m not a morning person either but these are definitely worth getting up early for x
Thanks, Michelle! They are definitely worth it :-)