A creamy, tropical, and gluten-free dessert layered with fruit and coconut.
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20Coconut Rice with Mango and Raspberries
Experience a taste of the tropics with this Coconut Rice dessert. Creamy coconut-infused rice is layered with sweet mango puree, fresh raspberries, and toasted flaked coconut for a visually stunning and indulgent gluten-free treat. Perfect for summer entertaining or a light, fruity dessert anytime.
Ingredients
Instructions
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Beat cream, coconut cream and sugar in a small bowl with an electric mixer until soft peaks form.
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Place rice in a large bowl; fold in cream mixture. Cover; refrigerate while preparing mango.
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Blend or process mango until smooth. Divide rice mixture and mango puree, in alternate layers, among four 1-cup (250ml) serving glasses; top with raspberries and coconut.
Note
tips Substitute papaya or berries for mango, if desired. You will need to cook about 34 cup of medium-grain white rice for this recipe.
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