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 Toast coconut in oven @ 180c for 4 minutes or until golden in colour
• 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 Remove from heat and stir in remaining 50ml coconut cream
• 4 Serve with sprinkled pistachios, toasted coconut and mango on top.
• 5 Enjoy!

Nutrition Info