Coconut Blueberry and Vanilla Sticky Rice Pudding with Mango
Be spontaneous in the kitchen!
Try to let your imagination run wild when it comes to cooking! I rarely plan ahead, and tend to grab whatever is calling out to me when I’m at the farmers market or grocery store. I suggest playing around with ingredients you already have lurking at the back of your pantry, and don’t be afraid to try unusual combinations!
Soy sauce alternative
I’ve recently discovered coconut amino sauce as a marinade! The particular brand I use is made from barrel-aged, fermented coconut blossom nectar, and has a savory, tangy and sweet taste. It’s also perfect for those looking for a soy sauce alternative. Great with mushrooms, veggies, tofu and tempeh! Another newly discovered ingredient I absolutely love is smoked salt. Smoky everything…
Blueberry Coconut Sauce
1 punnet blueberries
1 can coconut cream
2 tsp chia seeds
1 tsp vanilla essence or paste
2 tbsp rice malt syrup
1 cup long-grain glutinous rice, rinsed
2 cups water
1 mango, sliced
Bring 2 cups water to a boil, then add the rice. Cover with lid and remove from the stove. Let stand for 10 minutes. To make the sauce, simmer the coconut cream on low heat, adding in the blueberries, rice malt syrup and vanilla. Once the blueberries have softened, set aside. Serve the sauce over the rice and mango.