Creamy Coconut & Mango Rice Pudding

Mr BC has been diagnosed as lactose intolerant, which means I have the fun job of finding new recipes for our sweet fix which is dairy free.  I came across this wonderful blog called Cook Republic.  What a fabulous blog, I absolutely love the photos and I aspire to be able to be a food photographer like her one day.  Anyhow back to the story... On Cook Republic's website I found something which just tickled my taste buds.  A coconut and mango rice pudding.  Doesn't that sound delicious!  Well both I and Mr BC thought so.  I couldn't wait to give the recipe a crack!  Last night I made this wonderful concoction and here are the results.

A rick creamy melt in your mouth rice pudding with lovely coconut flavor topped with the tang of the ripened mango and crispiness of the toasted coconut threads.  This really was a wonderful winter treat.

This recipe is truly made with love as it took over an hour to make and you have to stand over it and stir and love the rice.  As Sneh {Face behind Cook Republic} said "The secret to a good rice pudding is time and love." and I couldn't agree with her more.

The flavours really made me think of my mama's sweet desserts and evoked memories of my childhood of asian sweet puddings.  You can read and view Cook Republic's recipe here.  I've included the recipe below with a few changes that I had made while making my last night.

Creamy Coconut and Mango Rice Pudding | Serves 6

3/4 cup thai jasmine rice {soak rice in water for an hour before hand}
2 cans coconut milk
2 cups water
1/2 cup raw sugar
2 pinches salt
2 tbs vanilla extract
Ripened mango cut into small cubes
Toasted coconut threads

1. In a heavy bottomed pot put in the soaked rice, 1 can coconut milk, 2 cup water, raw sugar, salt and vanilla extract.  Place pot over a medium to low heat and stir continually for 20 minutes until it comes to a boil.
2. Lower the heat and let the rice pudding cook, stirring frequently for the next hour or so.  During this time keep adding the remaining can of coconut milk about 1/4 can at a time to the pudding.  After an hour you should have a rich and creamy pudding.  Remove from heat and let cool.
3. Dry toast your coconut threads in a small fry pan and cube your mango.
4. Spoon generous  amounts of pudding into a bowl top with cubed mango and sprinkled with toasted coconut threads.  

I hope you enjoy!!

Happy Pudding!