Mango Coconut Rice Pudding
Ingredients
- 2 quarts whole milk
- 2 vanilla beans, split
- 2 14-ounce cans unsweetened coconut milk
- 3 cups mango sorbet
- Coconut shells, cut and drained of water, optional
- 2 cups arborio rice
- 1 cup sugar
- 2 ripe Fresh Mangos, peeled, seeded and diced*
- 1 cup coarsely shredded unsweetened coconut, toasted
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Instructions
- In a large saucepan, combine whole milk, rice, vanilla bean and sugar; bring to a boil. Once cool to the touch, remove vanilla bean and fold in diced mango.
- Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes.
- Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and the liquid is thickened, about 10 minutes.
- Let cool slightly.
- Once cool to the touch, remove vanilla bean and fold in diced mango.
Categories: Desserts
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