Thai Coconut Mango Sticky Rice Pudding

Ingredients

• 1 cup short-grain sticky rice, rinsed
• 1 can coconut milk, full-fat
• 2 large mango, peeled and cubed
• 1/4 cup brown sugar
• 1/4 cup coconut cream
• 1 teaspoon lime zest
• 1/4 teaspoon salt
• 2 tablespoons toasted coconut flakes, for garnish

Instructions

1. 1

   1. In a medium saucepan, combine the sticky rice and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.

2. 2

   2. Stir in the coconut milk, brown sugar, coconut cream, lime zest, and salt. Cook for 5-7 minutes, stirring frequently, until the mixture thickens into a creamy pudding consistency.