Ingredients

• 800ml coconut milk
• 100g brown basmati rice
• 1/2 teaspoon vanilla powder
• 2 mangos (skinned and stoned)
• 1-2 tablespoon desiccated coconut

Method

1. Put coconut milk, rice and vanilla powder in a heavy based saucepan and cook gently for 45 mins, stirring regularly until the milk has been absorbed and the rice is soft.
2. Thinly slice the mangoes and blend half until smooth.
3. Toast the dessicated coconut in a small pan until golden (2-3 mins)
4. Ripple the pureed mango through the rice pudding and spoon into small bowls. Place the remaining mango pieces and golden coconut over the top.
5. Enjoy!