Sweet Coconut Rice Pudding with Cinnamon Mangoes!

sweet coconut rice pudding with cinnamon mangoes

Lately I have been seeing the most delicious mangoes in the store lately so I knew it was the right time to share this recipe. This is actually a yummy pudding that I made last year for Chinese New Year, but I thought it also makes a great late-spring dessert as well. 

This pudding is very decadent and a treat for sure- not an every day indulgence as it does contain organic sugar, but one that you will be sure to enjoy! 

I hope that you have fun making this for your next party or get together. The recipe is based on a Mexican rice pudding that I love. I converted it into a dairy free recipe and it is so amazingly delicious! 

Enjoy! 

Sweet Coconut Rice Pudding: 

Makes: 4 large or 8 small servings

Coconut Rice Pudding: 

4 2/3 cups water + 4 cups water

3/4 cup short grain white rice

2 cups  scalded full fat coconut milk  (To scald the coconut milk, bring the milk to boil in a saucepan, then take it off the heat) 

1 cup full fat coconut milk 

1 cup organic sugar

2 sticks cinnamon

Ground cinnamon to taste

Cinnamon Mangoes: 

2 mangoes, peeled and cut into thin slices

1/4 cup melted coconut oil

1/4 cup coconut sugar

1 teaspoon cinnamon

Make the Cinnamon Mangoes: 

1. Place the sliced mangoes onto a rimmed baking sheet. 

2. Combine the coconut sugar and cinnamon in a small bowl. 

3. Brush the mangoes with the coconut oil

4. Sprinkle the mangoes with the coconut sugar-cinnamon mixture

5. Bake in a 400F oven for 7-10 minutes. 

Make the Coconut Rice Pudding: 

1. Bring the water to a boil in a medium saucepan. Take off the heat and add in the rice. Let stand for 20 minutes. Rinse rice thoroughly and drain. 

2. Bring 4 cups water to boil in a separate saucepan. Boil uncovered for 20-30 minutes or until the rice is tender. Keep the extra water in the pan. 

3. Mix the scalded full fat coconut milk, full fat coconut  milk, sugar and cinnamon in a medium saucepan. Cook for 45 minutes or until the mixture becomes thicker and changes color. Add in the rice. Cook for about 40 minutes or until pudding thickens. Remove from the heat and stir to cool. 

4. Spoon the rice pudding into a bowl and place cinnamon mangoes around the rim to serve. 

If you enjoyed this post, send it on to a pudding-loving friend!! 

 

 

 

 

 

Nancy's Honey Chicken Wings

Honey Chicken Wings

This is a very special family recipe. Growing up in the small town of Redland, Oregon there were only a few small businesses in town and we knew some of the folks that ran those places. There was a small restaurant and next to it was a beauty salon and a horse veterinarian. Our friend Nancy owned and ran the salon. She was such a lovely, lively and fun person. She was very social, loved to talk to people and even more than fixing hair, she loved to cook, bake and entertain. She was always having lots of parties and get-togethers. 

I remember one year she had a cowboy theme party. She really went all out on the decor for the party and had all kinds of amazing dishes! I get hungry just thinking about all of the yummy food. These chicken wings were one of her specialties and she made them for parties like that one. She passed away several years ago, but her recipes live on and I love to serve these to family, friends and Josephine meal customers in her honor. 

Honey Chicken Wings: 

2 egg yolks

4 tablespoons lemon juice

4 tablespoons gluten free soy sauce or tamari

3 teaspoons salt

3/4 teaspoon paprika

3/4 cup honey

4 tablespoons butter or vegan margarine

1/2 teaspoon freshly ground pepper

30 chicken wings, tips off

1. Heat all of the ingredients (except wings) in a pan on low heat. Reserve 1/2 cup of the sauce mixture in a container and place it in the refrigerator. 

2. Dip wings in the sauce, then place them on a rimmed baking sheet. Cover and refrigerate wings overnight. 

3. When you are ready to cook the wings, heat the oven to 350F and bake uncovered for 1 hour, turn once. You can also use the extra sauce to baste the wings every 15-20 minutes of baking time. 

Serve hot and enjoy! :)

Onigiri Rice Triangles with Guacamole

Onigiri Rice Triangles with Guacamole

Onigiri Rice Triangles with Guacamole

Makes 6-8 rice triangles. These may be served as a snack, appetizer, side dish or a great light lunch or dinner along with a salad. 

Rice Triangles: 

Freshly cooked sushi rice

Salt

Adobo seasoning

nori (seaweed strips) 

1. Have a bowl of salted water nearby. Set up a cutting board with nori strips (1-2 inch strips) a seasoning bowl nearby and also your guacamole filling. 

2. Dip your hands into the salted water so that they don't stick to the sushi rice. 

3. Measure out 1/2 cup sushi rice, sprinkle with a bit of salt to season and form a ball out of it. Make an indent in the center of the ball. Add in a tablespoon of the guacamole into the indentation and then cover it with rice. You may need to add extra rice to cover it. 

4. Place the ball down on the cutting board and shape it into a triangle. Wrap the nori strip around your rice triangle. 

5. Finally, sprinkle the outside with a garlic adobo seasoning or your seasoning of choice. Place your rice triangles on a plate covered in plastic wrap. Wrap up the plate and refrigerate until serving time. 

Guacamole Filling: 

1 small avocado, mashed

Juice of 1/2 of a fresh lime

salt to taste

Mix together these three ingredients in a bowl with a fork. Use one tablespoon of this filling for each rice triangle. 

Pork Satay Skewers with Spicy Peanut Sauce

Pork Satay Skewers with Spicy Peanut Sauce

Oh my goodness- how I love grilling! Although our summer lately has been a bit cloudy, I am glad that it has been dry enough to get out to grill as much as possible. One of my most happy places is near my grill, in my backyard. I can gaze out at the flowers and trees while I cook my favorite meals- what could be better? 

If you love grilling, you will love this recipe that has been in my family recipe notebook for a long time- it is about to make it's debut here on the blog and I am very excited to share it with you! 

I love any type of skewer- it is super easy to put together, yummy to eat, such fun for a party and simply divine! 

And, I adore any type of peanut sauce. This one may be made without the spice to make it a milder sauce for all ages of guests at your party or table. I usually omit the chili sauce if my son is going to eat these so that they won't be too spicy for his tastes. :) 

I hope that you enjoy this recipe & get grilling! 

If you are too busy to cook, I'm making this meal this Tuesday and will repeat it again soon for Josephine meals: 

Josephine.com

Check out my meals in the Beaverton/Hillsboro/Oregon area. I am in the Aloha neighborhood. 

Enjoy!! 

Pork Skewer Marinade: 

Makes about 4 servings

1 pound pork tenderloin, cut into small cubes

1/2 teaspoon lime peel, grated

1 tablespoon water

1 tablespoon honey

1 teaspoon curry powder

1 clove garlic, minced

1. Trim any visible fat from the meat and discard. Cut the meat into 4-1/2 inch strips. 

2. Combine all of the marinade ingredients mix to coat meat cubes. Cover and marinade 1-3 hours in the refrigerator. While the meat is marinating, soak the wooden skewers in water for 30 minutes. 

Peanut Sauce: 

3 tablespoons creamy peanut butter (I use natural peanut butter, no sugar added) 

2 tablespoons honey

2 tablespoons soy sauce (gluten free) 

2 tablespoons water

1 tablespoon rice wine vinegar

1 tablespoon fresh ginger, minced

1/8 teaspoon hot pepper sauce (optional) 

Mix all of the sauce ingredients together and blend well with a wire whisk. Taste the sauce and adjust the seasonings as needed. 

Grilling: 

1. Remove meat from marinade. Reserve marinade. 

2. Place marinade in a small saucepan and heat to brush on kabobs. 

3. Preheat your grill to medium high and skewer meat onto skewers. Cook well on each side. 

4. Serve with steamed brown rice and drizzle with peanut sauce. 

Enjoy!