Creamy Coconut Rice Pudding

What you will need

• ½ cup plus 2 Tbsp sweetened shredded coconut
• ½ cup short-grain rice
• ¼ cup of Patricia and Paul Persian Lime EVOO
• 2 cups coconut milk
• ¼ cup of Patricia and Paul Coconut White Balsamic Vinegar
• 1 cup chopped mango

Preparation

1. Preheat the oven to 350F.
2. Place the coconut in a frying pan over medium heat. Toast until it is golden and smells delightful. Remove from the heat and set aside.
3. In an 8 x 8 inch baking dish, combine the rice with the olive oil and stir until fully coated.
4. Pour in the coconut milk and balsamic and ½ cup of the toasted coconut.
5. Mix well and bake, uncovered, for 45 minutes, until the rice is cooked and all the coconut milk has been absorbed. If a skin forms on the top of the pudding, peel it off and discard it.
6. Serve the pudding warm with a garnish of chopped mango and the remaining toasted coconut.