Coconut Rice Arancini with Mango

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Coconut Oil

2/3 cup

Risotto

1 cup

Water

2 1/2 Tbsp

Coconut Cream

1/2 cup

Desiccated Coconut

1/3 cup

Granulated Sugar

1 Tbsp

Black Sesame Seeds

1

Egg , beaten

1

Diced Mango

1/4 cup

All-Purpose Flour

1/4 cup

Panko Breadcrumbs

2 cups

Cooking Oil

for deep frying

Cooking Instructions

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Step 1

In a pan over medium heat, add Coconut Oil (1 Tbsp) . Add Risotto (2/3 cup) , and stir well. Cook for 3 minutes.

Step 2

Pour in Water (1 cup) , and stir until absorbed for 5-6 minutes. The mixture should be creamy. Add more water if it's dry.

Step 3

In the same pan, add Coconut Cream (2 1/2 Tbsp) , Desiccated Coconut (1/2 cup) , Granulated Sugar (1/3 cup) , and Black Sesame Seeds (1 Tbsp) . Stir to combine and cook for 5 minutes, or until rice is aldente. Let it cool.

Step 4

Shape the rice mixture into balls. Roll into All-Purpose Flour (1/4 cup) , Egg (1) , and Panko Breadcrumbs (1/4 cup) . Coat evenly and leave aside.

Step 5

Heat Cooking Oil (2 cups) to 340 degrees F (170 degrees C). Fry rice arancini for 4-6 minutes, or until golden brown. Once ready, drain on a paper towel.

Step 6

Serve the rice arancini with Mango (1) . Enjoy!