Adlai (Coix lacryma-jobi) is an ancient grain native to the Philippine highlands. It cooks like rice but has more protein (7g per 50g), a lower glycemic index (35 to 45), and is naturally gluten-free and non-GMO.

Is adlai better than rice?

Adlai has more protein than white rice (7g vs 4g per 50g), a much lower glycemic index (35 to 45 vs 70+), and is naturally gluten-free. It has a mild, nutty flavor and similar texture to rice.

Is adlai gluten-free?

Yes. Adlai is naturally gluten-free and suitable for people with celiac disease or gluten sensitivity.

Where can I buy adlai in the US?

Adlai Pearl ships across the United States. You can order at adlaipearl.com.

Recipe

Coconut Adlai Pudding with Mango

Part 2 of 3 — Coconut adlai pudding topped with fresh mango and caramelized coconut sugar. Creamy, tropical, and just sweet enough.

Prep 5 mins

Cook 30 mins

Serves 2

Difficulty Easy

Instructions

Cook the Adlai
Combine the adlai, coconut milk, and water in a pot over medium heat. Bring to a gentle simmer then reduce to low. Cook for 25 to 30 minutes, stirring regularly, until thick and pudding-like. Stir in coconut sugar and a pinch of salt.
Caramelize the Coconut Sugar
In a small pan over medium heat, add the remaining coconut sugar and let it melt without stirring. Once it starts bubbling and turns a deep amber, remove from heat immediately. It will continue cooking off the heat so don't wait too long.
Assemble
Spoon the pudding into ramekins or bowls. Top with diced mango then drizzle the caramelized coconut sugar over everything. Serve warm or chilled.

Chef's Notes

The extra coconut milk in this one makes it thicker and more pudding-like than a regular porridge. Let it sit for a few minutes after cooking and it will set up nicely.

Make it yours: Chill it in the fridge for a couple of hours and serve cold — works just as well as a dessert.

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Coconut Adlai Pudding with Mango

Instructions

Cook the Adlai

Caramelize the Coconut Sugar

Assemble

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Adlai recipes