Mango Almond Coconut Breakfast Rice ✴ Make a breakfast celebration! Sweet and juicy fruit, enriched with almond and coconut over a bowl of soft rice. Great way to start a day!
Mango Almond Coconut Breakfast Rice (V, GF)
Prep Time
15 mins
 

Mango Almond Coconut Breakfast Rice ✴ Make a breakfast celebration! Sweet and juicy fruit, enriched with almond and coconut over a bowl of soft rice. Great way to start a day!

Servings: 2
Author: Mari from Nuts and Walnuts
Ingredients
  • 1 ripe mango peeled, pitted, cubed
  • 3 tbsp coconut cream (from one can of coconut milk)
  • 3 tbsp maple/agave syrup
  • 3 tbsp desiccated coconut or coconut flakes
  • a handful of toasted almonds
  • 2 tbsp cinnamon
  • 2 cups cooked arborio rice
Instructions
  1. Put almonds in the food processor, pulse till they are finely ground, but not as almond flour. 

  2. Add mango, coconut cream, cinnamon and maple syrup and pulse till its all nice and creamy. You can leave few bits of mango, it doesn’t have to be all mushy. 
  3. Scoop half of the mango cream into the bowl. Add rice and desiccated coconut and stir till it’s all nicely combined. Transfer mango rice into two or more cups/bowls. Pour the remaining mango cream on top of the cups. Sprinkle with some coconut flakes and serve.
  4. If your rice is cold, out of the fridge, just warm it up with some coconut cream on low heat, stirring constantly.