Mango Coconut Rice Pudding

This Mango Coconut Rice Pudding is a delightful fusion of traditional flavors and modern twists. Creamy coconut milk pairs beautifully with sweet, ripe mangoes, creating a luscious dessert that's both comforting and refreshing. It's perfect for a warm day and meets various dietary requirements.

Ingredients:

• 1 cup Arborio rice
• 2 cups coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 ripe mango, diced
• 1/4 cup shredded coconut, toasted
• Fresh mint leaves for garnish

Instructions:

1. In a medium saucepan, combine the Arborio rice, coconut milk, water, sugar, and salt.
2. Bring to a gentle boil over medium heat, then reduce to low and cover. Simmer for about 25-30 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.
3. Remove from heat and stir in the vanilla extract.
4. Let the pudding cool slightly, then fold in half of the diced mango.
5. Serve warm or chilled in individual bowls, topped with the remaining mango, toasted coconut, and a sprig of fresh mint.