India meets Hawaii - a vegan Island inspired Kheer

Yoga is an important part of my life. I have one of the most compassionate and kind teacher in the world!!! I have been studying with Momi for the last 10 years. Momi loves sweet and one of her all time favorite is Kheer (Indian rice pudding). I offered to make a dessert for her women’s yoga retreat in April. I wanted to come up with something vegan. Kheer is usually made with milk. I decide to replace milk with coconut milk, I also change the classic basmati rice to jasmine rice. It was a big hit! It’s also one my most request recipe. 

Vegan Coconut Kheer (rice pudding) with mango.

½ cups of jasmine rice

2 cups water

1 1lb bag of defrosted frozen coconut milk (about 1.5 cups) or 1 can of coconut milk (14 ozs)

1/3 cup sugar

1 large ripe mango, peeled, flesh removed and dice.

Dash of sea salt for garnish

Direction:

Wash the rice a few times, drain.

In a medium pot, boil rice with 2 cups of water till the rice is cooked and thickened.

 Add coconut milk to the rice mixture. Stir constantly, the pudding will stick at this point. 

Add sugar and stir till dissolved. 

Cook till the rice “flower” and to the thickness of porridge and coating the back of the spoon.

 Serve hot or cold in bowl. Garnish with 1 large Tbsp of mango. Top with a small dash of finishing salt. I use a black lava sea salt from Hawai’i. You can easy substitute with any finishing or coarse sea salt. I love the sweet/salty contrast

Aloha