Layered Mango Coulis and Black Rice Cream

Featured in the Honolulu Star-Advertiser on September 24, 2014.



Layered Mango Coulis and Black Rice Cream

  • 4 1/4 cups coconut milk
  • 1/2 cup super fine sugar
  • 3 tablespoons local honey
  • 1 vanilla bean, split
  • 1/8 teaspoon of salt
  • 1 cup black rice, uncooked
  • 1 1/2 cups whipping cream
  • 3 cups cubed fresh mango, divided
  • 1 teaspoon granulated sugar, or to taste


  1. Combine first 6 ingredients in a large saucepan and bring to a boil; stirring frequently.
  2. Transfer to a slow cooker, cover and simmer on LOW until rice is tender, about 3-4 hours.
  3. If necessary, add additional coconut milk or water; consistency should resemble creamy rice porridge.
  4. Remove from heat and cool.
  5. Whip cream to soft peaks.
  6. Before folding in the cream, ensure that rice is creamy and fluid; adding more coconut milk if necessary.
  7. Pour into serving dishes and refrigerator, until cold.
  8. Combine 2 cups mango and sugar in blender and process till smooth.
  9. Refrigerate until ready to serve.
  10. Top rice with coulis and garnish with remaining mango.

Serves 8.

Approximate Nutrient Analysis per serving:
550 calories, 37 g fat, 30 g saturated fat, 60 mg cholesterol, 100 mg sodium, 51 g carbohydrate, 3 g fiber, 30 g sugar, 6 g protein


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