This recipe is exactly what you need. Made with tapioca pearls, coconut milk, banana, and mango, this exotic dessert can be served both warm and chilled.Easy and quick recipe to prepare.Sweet in taste.
STEP 1.Boil the corn and then thinly slice the corn kernels in a bowl and keep it aside.
STEP 2.Rinse the sweet rice about 2 times
STEP 3.Cook the sweet rice in one cup sweet rice, add 2½ cup of water, and put in on heat at medium flame. Keep stirring it continuously or else it might burn from beneath. You can always add more water if needed.
STEP 1.Once it’s halfway or more cooked add 1 cup sugar and keep stirring it continuously to help the sugar dissolve and spread evenly. Now add the corn kernels and keep stirring, let it cook for another 2-3 mins(don’t forget to stir.
STEP 1.Add 1 tbsp vanilla extract for the amazing flavor and aroma. In case don’t want or like your pudding thick, you can always add more water,
STEP 4.Coconut sauce pour one cup milk in a saucepan with a pinch of salt and 3 tbsp sugar and keep mixing until the sugar dissolves at low flame.
STEP 5.Serving in a bowl add 1-1 ½ ladle of the rice pudding and top it with 1-2 tbsp coconut milk.
Nutrition value
1819
calories per serving
54 g Fat24 g Protein307 g Carbs9 g FiberOther
Current Totals
54 g Fat
24 g Protein
307 g Carbs
9 g Fiber
MacroNutrients
Carbs
307 g
Protein
24 g
Fiber
9 g
Fats
Fat
54 g
Vitamins & Minerals
Calcium
75 mg
Iron
14 mg
Vitamin A
13 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
81 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
158 mg
Manganese
2 mg
Phosphorus
465 mg
Selenium
19 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
