This is a delicious, rich and filling yet light rice pudding recipe for everyone who loves coconut!
70 gram short-grain rice
400 ml coconut milk
150 ml full fat milk
1 teaspoon vanilla sugar
3 tablespoon sugar
2 teaspoons of lemon zest
½ of mango, peeled
In a saucepan place rice, coconut milk, milk, sugar, lemon zest and vanilla sugar; bring it to a boil then reduce heat to low and cook for approximately 1 hour, stirring occasionally.
When the rice is cooked cover with a lid and let it cool.
For the mango shavings, cut mango with a vegetable peeler.
Serve rice pudding topped with mango shavings.