Guest Post: Black Rice with Pandan-Infused Coconut Milk and comme.co Sprinkle by Mandy Banh

Mandy Banh Change Room Foods comme.co Black Rice with Pandan-Infused Coconut Milk and Comme.Co Sprinkle .jpgTo celebrate the launch of her new website, Mandy Banh of the blog Mandy Banh & Mumma B. and Me  has created this most delicious way of using comme.co Activate Coconut Charcoal. We also interviewed her click here to read!

Sticky rice with sugar- sweetened coconut milk is a popular south- east Asian dessert, and one of my mum’s favourite food groups (lol). Here, I’ve created a healthier version by using black rice (which is the most protein- and fibre- rich of all types of rice) instead, and sweetening with coconut sugar (which has a lower glycaemic index than cane sugar). The (good) fats contained in the coconut and sesame seeds help to reduce the dish’s glycaemic index further, and a touch of comme.co’s activated coconut charcoal adds a bit of drama.

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CLICK HERE FOR MANDY’S RECIPE FOR BLACK RICE WITH PANDAN-INFUSED COCONUT MILK AND COMME.CO SPRINKLE

[line] Mandy Banh Change Room Foods comme.co Black Rice with Pandan-Infused Coconut Milk and Comme.Co Sprinkle 2

// HOLLA BACK YO



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