Coconut Rice Pudding with Mango

Creamy rice pudding is delicious with fresh, sweet mangos. I prefer it served warm but could also be chilled.

Coconut Rice Pudding with Mango

1 can coconut milk, (I used Trader Joe's coconut cream)

1 teaspoon vanilla extract

3 Tablespoon sugar

2/3 cup water

3/4 cup Arborio rice, rinsed

pinch of salt

diced fresh mangos

lightly toasted coconut

In a saucepan over medium heat, stir together coconut milk, vanilla, sugar, and water until sugar is dissolved.

Add rice and salt, stirring until comes to a boil, lower heat and simmer uncovered.

Stir frequently, about 40 minutes until rice is cooked.

Ladle into serving dishes.

Top with mango and toasted coconut.