Slow Cooker Vegan Coconut Rice Pudding with Mangoes and Pistachio Nuts

A tasty, vegan rice pudding made easily in the slow cooker and served with yummy tinned mangoes. A great dessert for Lent which started last Monday for us here in Greece.

I’m sitting here, it’s 11:30 in the morning, and there is a box of chocolates next to me. I’ve already eaten too many, and I am wishing I had some more of this rice pudding so that my breakfast was a tad healthier. However, it’s so easy that I think I might just throw another pot crock on. I can hold off the chocolates till it’s ready. Ok, no I can’t, but I can eat the pudding for dessert later on and not feel terribly guilty about how my day went in terms of nutrition.

Here is where I admit that I actually thought it was my own idea to serve this rice pudding with mangoes. Um, it’s been done before. A few thousand times apparently. Trust Pinterest to shatter my pride. There is a reason, however, that it has been done before. That would be that it’s delicious. So try it. There is no excuse. Easy, no effort, and the mangoes are from a tin. So you don’t have to search for a ripe and juicy one. Unless it’s easier for you to find one than it is for me here in Athens. Yay for tinned fruit!