YOUR SOLIN GENERATED RECIPE
Creamy Coconut Mango Sticky Rice
Jasmine rice and cauliflower simmered in velvety coconut milk and egg whites for a protein-packed bowl topped with juicy, sun-ripened mango.
INGREDIENTS
0.5 cup cooked jasmine rice
1 cup riced cauliflower
0.5 cup liquid egg whites
1 scoop vanilla whey protein powder
0.25 cup full-fat canned coconut milk
0.5 cup diced fresh mango
1 tsp unsweetened shredded coconut
0.25 tsp sea salt
0.25 tsp vanilla extract
PREPARATION
In a small saucepan over medium-low heat, combine the cooked jasmine rice, riced cauliflower, and full-fat coconut milk.
Slowly pour in the liquid egg whites while stirring constantly with a whisk or spatula to prevent scrambling.
Continue to cook and stir for 3 to 5 minutes until the cauliflower is tender and the mixture has thickened into a creamy, custard-like consistency.
Remove the pan from the heat and immediately whisk in the vanilla protein powder, sea salt, and vanilla extract until completely smooth.
Fold in half of the diced mango to warm it through, then transfer the mixture to a serving bowl.
Top the bowl with the remaining fresh mango and a sprinkle of shredded coconut before serving.