Recipe

Method

1. Combine the milk, coconut milk, sugar, cardamom, cinnamon stick, and rice in a medium pot. Add the vanilla bean to the pot. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 20 minutes.

2. Remove from the heat. Remove and discard the cinnamon stick and vanilla bean. Add mango and mix to combine. Set aside to cool.

3. Whip the cream and powdered sugar until soft peaks form. Fold the whipped cream into the rice pudding, garnish with toasted coconut flakes

Refrigerate until ready to serve