Wellness sensation Fearne Cotton and the queen of all things vegan, Lucy Watson get creative in the kitchen. The result? Coconut Rice Mango Salad. Watch them whip up this healthy, vegan salad here: http://bit.ly/2shu8fg
1 cup of Basmati rice
1 cup of Vita Coco Coconut Milk
1 cup of water
Juice and zest of 2 limes
Large handful of coriander, roughly chopped
1 small mango, diced
3 spring onions, sliced
200g sugar snap peas, halved
½ red chilli, finely chopped
Salt and pepper
In a medium saucepan pour in the rice with the coconut milk and the water and bring to the boil with a lid on, once boiling turn it right down to a low simmer for 10 minutes until all the water is evaporated and you’re left with fluffy rice. (the trick is not to remove the lid for the duration!) Remove the lid and allow to cool for 20 minutes.
Once cool, fluff up the rice, spoon in to your serving dish and add the remaining ingredients. Feel free to add more chilli if you fancy it!