Vanilla Coconut Rice Pudding

Ingredients

• 200 g jasmine rice
• 200 ml coconut cream
• 600 ml coconut milk
• 1 vanilla bean (seeds removed)
• 15 g shredded coconut
• 100 g mango (chopped into cubes)
• 1 clove
• 80 g palm sugar
• 1 pinch salt
• 15 g pistachios (chopped)

Instructions

1. 1

   Toast coconut in oven @ 180c for 4 minutes or until golden in colour

2. 2

   Add rice, coconut milk, 150ml coconut cream, vanilla seeds and pod, palm sugar, clove and salt to a medium sized saucepan and cook on medium heat stirring regularly for 20-25 minutes or until all liquid has been soaked up

3. 3

   Remove from heat and stir in remaining 50ml coconut cream

4. 4

   Serve with sprinkled pistachios, toasted coconut and mango on top.

5. 5

   Enjoy!