The recipe for vegan coconut milk and mango rice – vogue paris

Proof that desserts are not necessarily sweet or based on dairy products, Chloe Saada unveils 60 gourmet recipes in its new cookbook Zero Sugar. Waffles, a pecan brownie, cookies, a chocolate cream but also a coconut rice pudding to discover here exclusively.

Chloé Saada's vegan mango and coconut rice recipe

For 4 people
Preparation: 20 min
Cooking: approximately 45 min
-40 cl of coconut milk
-25 cl of coconut cream
-1 vanilla bean
-100 g of round rice
-2 tbsp. agave syrup
-1 mango
-Some roasted coconut shavings

1. Pour the milk and coconut cream into a saucepan. Split the vanilla bean and collect the seeds with the tip of a knife. Add the hollowed out pod and seeds to the saucepan, then heat over low heat. Add the rice and stir regularly.
2. Leave to cook for about 45 minutes. Almost 5 minutes before the end of cooking, remove the pod and add the agave syrup.
3. Serve lukewarm in bowls with sliced ​​mango and roasted coconut shavings.

The new cookbook Zero Sugar by Chloé Saada, 24.95 euros

Chloé Saada's Zero Sugar Book

Categories Cooking

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