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
Fat
54g
Protein
24g
Carbs
307g
Fiber
9g
MacroNutrients
Carbs
307g
Protein
24g
Fiber
9g
Fats
Fat
54g
Vitamins & Minerals
Calcium
75mg
Iron
14mg
Vitamin A
13mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
8mg
Vitamin B6
< 1mg
Vitamin B9
81mcg
Vitamin B12
< 1mcg
Vitamin C
0mg
Vitamin E
4mg
Copper
1mcg
Magnesium
158mg
Manganese
2mg
Phosphorus
465mg
Selenium
19mcg
Zinc
3mg
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