Rice Pudding with Coconut, Vanilla and Mango Milk

Ingredients

• 1 Vanilla bean
• 2 tbsp butter
• 220 g rice pudding
• 400 ml milk
• 200 ml coconut milk
• 75 g sugar
• 2 pieces orange zest
• 1 ripe Mango
• 600 ml buttermilk
• 1 tbsp honey
• 2 tbsp coconut chips

Instructions

1. 1.

   Split the vanilla bean lengthwise. In a pot melt the butter, briefly sauté the rice and add the milk and coconut milk. Place the vanilla bean, sugar and orange zest in, simmer over medium heat while stirring occasionally for about 25 minutes.

2. 2.

   For the mango buttermilk, peel the mango, cut the flesh away from the pit into small cubes, and blend with the buttermilk and honey until smooth. Sprinkle the rice pudding with coconut chips and serve topped with the mango buttermilk.