Coconut and Mango Frozen Rice Pudding

This 105 degree weather in Los Angeles has inspired me to put together anything that will cool me down. It had to be something cool, creamy,fruity, and filling. So, that is where this concoction stemmed from. Cool down with this delicious recipe!

Ingredients:

2.5- cups unsweetened coconut milk
1/2 cup basmati rice
2- tbsp honey
1/2 cup ripe diced mango
1- tsp ground ginger
1- tsp ground cinnamon
1- tsp vanilla extract
1- pinch salt

Steps: 

1. Bring coconut milk to boil, stir in rice.
2. Add honey, ginger, cinnamon, vanilla, salt to simmering pot.
3. Stir often for 20 minutes, or until rice is tender.
4. Dice ripe mango. Place in two small containers, such as a ramkin or small mug.
5. Pour rice mixture in to the mugs.
6. You may stir mango, or do not and the fruit will be on top when you flip it over.
7. Place in freezer for at least 2 hours but no more than 3!
8. Use knife around the edges of the mug to help loosen the mixture.
9. Place plate at the opening and flip! Voila!
10. Enjoy!


Note: You may use any fruit, such as strawberries, bananas, or raspberries!

Be creative. Use what you've got in the pantry/fridge!

xo

Marisa