Recipe of the month by Curtain Bluff, Antigua 

Vegan Coconut Rice Pudding 

14-oz. can light coconut milk
½ cup Arborio rice, rinsed and drained
3 Tbs. sugar
⅛ tsp. salt
1 each Cinnamon stick
½ Fresh mangoes. Diced


Pour coconut milk into 4-cup measuring cup, and add water until liquid reaches 4 cups. Pour liquid into medium saucepan, and add Arborio rice, sugar, salt and cinnamon stick into saucepan. Bring mixture to a simmer over medium heat, stirring often, and then reduce heat to medium-low. Cook 22 to 25 minutes or until Arborio rice is soft and much of liquid is absorbed, but mixture is still loose. (It will thicken as it cools.) Remove and discard Cinnamon stick.

Serve Pudding warm or chilled, topped with fresh mangoes.

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