Coconut Rice Pudding

Ingredients:

1/2 cup arborio rice
3 cups unsweetened vanilla coconut milk
1 cup water
1/3 cup sugar
1/4 cup shredded coconut
zest of 1 lime
1 mango, diced
2 tablespoons shredded coconut
2 tablespoons cashews

In a saucepan, stir together rice, coconut milk, water, and sugar. Bring to a boil then reduce heat and allow to simmer for 35-45 minutes.

Meanwhile dry roast shredded coconut in a shallow frying pan.

When pudding is thickened and rice is al dente, remove from heat and stir in toasted coconut and lime zest. Pour pudding into 4 ramekins. Top with mango pieces, cashews, and more toasted coconut. Garnish with lime zest immediately before serving if desired.