Coconut rice pudding with mango and toasted coconut

Heat a heavy bottom pot over medium-high, melt 115 g butter, add 300 g arborio rice.

Fry the rice grains in the butter two to three minutes until translucent at the edges and the butter is just starting to brown.

In a large saucepan over medium-high heat, bring 700 g milk, 400 g coconut milk and 6 g salt to a bare simmer.

Add about a quarter of the hot milk to the rice, stir, and simmer over medium two to three minutes until nearly absorbed.

Add another quarter of the milk, about 250 to 300 grams, stir every 30 seconds and cook two to three minutes until absorbed.

Stir in the last half of the milk, about 500 grams.

Drop to the lowest heat, lid the pot and cook 15 minutes.

Toast 100 g coconut flakes in a nonstick pan over medium heat two to three minutes until lightly golden.

Dice the mango into roughly one inch chunks and set aside.

Stir the rice, kill the heat, replace the lid and steam 10 to 12 minutes.

Stir in 100 g sweetened condensed milk and 3 g vanilla extract.

Loosen with about three quarters of a cup of hot coconut milk and stir to combine.

Ladle two to three cups into a deep bowl, drizzle three to four tablespoons of hot coconut milk over it, add 10 to 15 chunks of mango, season the fruit with a pinch of flaky salt and top with a small pinch of the toasted coconut flakes.