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Coconut wild rice pudding with mango and mint salsa

Choose a gluten-free, guilt-free dessert that also doubles as a satisfying breakfast. All you need to do is soak your rice overnight for an even creamier texture. 

Serves 4-6 Total Time 1hr 20 mins


  • 250g Biona Organic Wild Rice Mix 
  • 2 cans coconut milk (400ml each)
  • 3 tbsp coconut sugar 
  • 1 vanilla pod
  • 4 ripe mangoes 
  • 250ml coconut milk yogurt, such as Coyo 
  • 1 tsp vanilla extract 
  • Handful mint, finely chopped (extra to serve) 
  • Zest and juice of 1 lime 
  • Sprinkle Forest Feast dried sliced coconut


  1. Put the rice in a saucepan with 200ml water, the coconut milk, 2 tbsp of the coconut sugar and the vanilla pod split with a knife along the side.
  2. Bring to the boil then turn down to simmer for 1 hr. 
  3. While the rice cooks, prepare the mango purée. Whizz the flesh of 2 of the mangoes in a blender until smooth. Cover and refrigerate. 
  4. Next, whisk the coconut milk yogurt, vanilla extract and remaining 1 tbsp coconut sugar together in a small bowl. Cover and place in the fridge too. 
  5. To make the salsa, slice the last 2 mangoes into small chunks and mix with the mint and lime zest and juice. 
  6. Once the rice is cooked you can serve the pudding warm or cold.
  7. If serving warm, allow to cool for 20 mins, and top with some of the purée, yogurt mixture and salsa. Finish with a few mint leaves and a sprinkling of dried coconut. 
  8. If serving cold, let the rice cool and chill in the fridge then serve as above.
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