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Whether you’re dangling in a hammock in Thailand or cozied up in a tent in the Tetons, a warm, comforting bowl of coconut mango rice is the perfect way to cap off a sun-soaked day of wandering. This trail-friendly version isn’t quite as sticky as its Southeast Asian inspiration, but the sweet summery flavors of mango and coconut bring a tropical taste to any campsite and instant rice keeps this dish about as no-fuss as you can get.
Chop the dried mango into small cubes and pack in a sealed container with coconut flakes and cane sugar. Pack rice and coconut milk powder in their own containers.
Prepare instant rice according to directions, adding coconut milk powder when you add the water. Five minutes before the rice is done, stir in coconut flakes, sugar, and dried mango.
- Calories 435
- Protein Content 4 g