Pharmacy Notices
Dessert

Coconut Rice Pudding with Mango

  • 5 Mins

    Prep Time

  • 40 Mins

    Cook Time

  • 6

    Servings

  • 220 Calories
  • 7g Fat
  • 36g Carbs
  • 3g Protein
Recommended For:

Crohn’s Disease & Ulcerative Colitis

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  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 220 Calories
  • 7g Fat
  • 36g Carbs
  • 3g Protein
  • 45 Mins Total Time
  • 1 ¾ Cup Water
  • 1 Cup Dry Jasmine Rice
  • ⅓ Cup Unsweetened Coconut Flakes
  • 1 (13.5 oz) Can Lite Coconut Milk
  • 1 ½ Cup Frozen Mango Pieces
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Coconut Sugar
Recipe adapted from Food and Nutrition Magazine

Nourishment Note

Mango

Mango has anti-inflammatory properties that may lower the inflammation associated with IBD. It may also be a well-tolerated fruit during a flare.

Refined grains

Refined grains, like white bread, rice, crackers, pasta and noodles, have less fermentable fiber and may be better tolerated by someone experiencing a flare.

Instructions

  • 6 Servings
  • 220 Calories
  • 7g Fat
  • 36g Carbs
  • 3g Protein
  • 45 Mins Total Time
  • 1

    Wash Hands Wash hands with soap and water.

  • 2

    Preheat Oven Preheat oven to 375°F.

  • 3

    Bring Water To Boil Add the water to a medium saucepan and bring to a boil. While water is heating, add rice to the colander and rinse in the sink until the water runs clear.

  • 4

    Cook Rice When the water in the saucepan is boiling, add the rinsed rice, cover and reduce heat to a simmer. Simmer on low for 15-20 minutes. When rice is cooked, remove lid and fluff with a fork. Set aside.

  • 5

    Toast Coconut Flakes While the rice is cooking, place a sheet of parchment paper on a baking sheet and spread coconut flakes in an even layer. Toast for 2-3 minutes in the oven, watching closely as coconut can quickly burn!

  • 6

    Heat Coconut Milk In another saucepan, heat the coconut milk. Stir in the coconut sugar and vanilla and heat throughout.

  • 7

    Pour Mixture Over Rice Pour the heated coconut milk mixture over the rice. Stir in half of the toasted coconut and mix well. Cover and allow to sit for 15-20 minutes.

  • 8

    Serve & Enjoy When ready to serve, scoop rice pudding into bowls and top with ¼ cup frozen mango and toasted coconut flakes. Enjoy!

  • 9

    Wash Hands Wash hands with soap and water.

Recipe adapted from Food and Nutrition Magazine

What You’ll Need

  • Measuring Cups

  • Measuring Spoons

  • Fork

  • Saucepans (2)

  • Spoon

  • Colander

  • Parchment Paper

  • Baking Sheet

  • Can Opener

Allergen Swap

  • NNuts

    Though coconuts are technically a fruit, some people with tree nut allergies may be sensitive to coconut. Avoid this recipe if you have a tree nut allergy.

Remission Remix

  • Top with Fruit

    Top with a variety of tropical fruits, like pineapple, papaya or kiwi.

There's plenty more delicious recipes to try!

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