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Black rice with mango and coconut recipe

| JUN 14, 2018

I like to make this recipe on the weekend or when I have a little more time as it takes around half an hour to make. It's so delicious and makes a nice change to porridge at this time of year. Mango contains enzymes which help aid digestion & detoxification whilst the coconut cream provides fatty acids and antibacterial properties which are great for skin. 

Serves 2


100g black glutinous rice (I sometimes use Italian black rice which is easier to get hold of but won't create the same 'pudding' consistency)

 350ml filtered water (plus that used for soaking rice)

200ml coconut cream

Pinch of Himalayan salt

1/2 tsp vanilla bean powder (paste will also work)

1 tbsp maple syrup

1 ripe mango

1 handful of coconut flakes


Put the dry rice in a container or jar and cover with plenty of cold, filtered water.

Leave this to soak in the fridge overnight. 

In the morning, drain and rinse the rice.

Cook the rice using the 350ml filtered water for about 20-30 mins or until the water is absorbed (the Italian rice will take slightly longer to cook). Then set aside for 10 mins with a lid on.

Meanwhile, gently heat the coconut cream with the Himalayan salt for a minute or so and set aside. 

Stir the vanilla bean powder/paste and maple syrup into the cooked rice. Served topped with the salted coconut cream, chopped mango and coconut flakes.

Frances Phillips is a model and registered Nutritional Therapist. She's graced the front cover of GQ magazine, modelled for luxury fashion brands and is often seen in the beauty pages of Elle and Glamour magazine.

For more from Frances head over to her website

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