Sliced mangoes and toasted coconut flakes for garnish
Instructions:
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and tender.
In another saucepan, combine the coconut milk, Shezan Mango Pulp, sugar, and salt. Stir well to combine.
Heat the coconut milk mixture over medium heat until it starts to simmer, stirring occasionally.
Once the rice is cooked, add it to the simmering coconut milk mixture. Stir well to combine.
Continue to cook the rice pudding over low heat for another 10-15 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
Remove the rice pudding from the heat and stir in the vanilla extract.
Transfer the rice pudding to serving bowls or glasses.
Allow the rice pudding to cool slightly, then refrigerate for at least 1-2 hours, or until chilled.
Before serving, garnish with sliced mangoes and toasted coconut flakes.
Serve chilled and enjoy your delicious Mango Coconut Rice Pudding, a perfect summer dessert made with Shezan Mango Pulp!
This Mango Coconut Rice Pudding is creamy, aromatic, and bursting with the tropical flavor of mangoes. It’s the perfect dessert to indulge in during the hot summer months!”
