Coconut & Mango Brown Rice Pudding

A 15 minute dreamy, creamy bowl of Brown Rice, Coconut & Mango Pudding for breakfast, lunch or dessert for some body lovin' nutrition.

A quick tip for meal prep - choose a different grain every week and make a batch of it and use it in different ways through the week. For this one, make a batch of brown rice. You can make a creamy porridge out of it, eat it as a side with protein through the week, add it into a soup or mix into a chopped veggie salad.

Here’s what you need:
1 cup cooked brown rice
1/2 cup coconut milk
1 tablespoon coconut manna
1 tablespoon coconut flakes

To serve:
Chopped mango
Honey / maple syrup

Mix all the ingredients together, top with mango and honey or maple syrup for extra sweetness. Refrigerate for unto 3 days.