Description
Keto Thai Sweet Coconut Rice with Mango is a must-try dessert that combines the creaminess of coconut with the sweetness of ripe mango, all while being low in carbs.
Ingredients
Scale
- 1 cup riced cauliflower
- 1 can (13.5 ounces) coconut cream
- 2 tablespoons monk fruit sweetener or your choice of keto-friendly sweetener
- 1 teaspoon almond extract
- 1/4 teaspoon sea salt
- 1 ripe mango, diced
- Chopped basil leaves for garnish (optional)
Instructions
- In a saucepan, combine the riced cauliflower and coconut cream, stirring in the monk fruit sweetener, almond extract, and sea salt until evenly mixed.
- Heat the mixture over medium-low heat, allowing it to come to a gentle boil while stirring frequently to prevent sticking.
- Once it starts bubbling, lower the heat and cover the pan, letting it simmer for about 10-15 minutes until the cauliflower is soft and the mixture has thickened to a creamy consistency.
- After cooking, take the saucepan off the heat and let it sit for a few minutes to cool slightly.
- Spoon the coconut cauliflower into bowls, topping each serving with diced mango. Finish with a sprinkle of fresh basil leaves for a burst of flavor, if desired.
Notes
- For a crunchy element, fold in some toasted almond slivers before serving.
- For a silkier texture, use an immersion blender to puree the mixture before adding the mango.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg