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
-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