Sweet Vegan Toasted Coconut Risotto
Prep time
Cook time
Total time
  1. Preheat oven to 350ºF
  2. In a large sauce pan over high heat, add rice and coconut milk. Bring to a boil and reduce to a simmer over low heat. Simmer, stirring frequently, for 18 minutes, until the rice is tender and mixture is thick.
  3. While rice is cooking, spread coconut flakes on a baking sheet. Bake until lightly toasted, 8-9 minutes. Check often so it doesn't burn.
  4. Prepare a water bath. Place a smaller bowl inside a large bowl filled with ice and water.
  5. Peel and dice the mango.
  6. When the rice is cooked, remove from heat and stir in salt, vanilla, sugar and ½ cup toasted coconut.
  7. Pour mixture into the small bowl of water bath, and stir until chilled - about 5 minutes.
  8. Dish risotto into 4 serving bowls and top with mango pieces and remaining toasted coconut.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-vegan-toasted-coconut-risotto