Coconut Rice Pudding With Mango

1. 1

   Place the coconut milk in a small saucepan with 3/4 cup of water and bring to a boil. Add the rice and reduce the heat to its lowest setting. Cook very gently for 10 minutes or until the rice is tender, adding a little more water if it runs dry.

2. 2

   Cut away the skin from the mango and dice three quarters of the fruit. Puree the remainder in a small bowl by mashing it with a fork. Stir in the lime juice, zest and chopped mango.

3. 3

   Stir the sugar into the rice and transfer to a serving dish. Spoon the mango mixture on top and top with the nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.