Warm Toasty Coconut Rice Pudding with Grilled Mango

Coconut Rice Pudding With Grilled Mango

Ingredients:

1 cup of jasmine rice

2 cups of water

2 1/2 cups of skim milk or soy milk

1/2 cup unsweetened coconut milk

2 tablespoons grated coconut

2 tablespoons agave nectar

1 half ripe mango

In a medium pot combine the rice and water, bring to a boil and let simmer for 15 minutes. Add milk, coconut milk, agave and coconut and stir slowly on low heat for 15 minutes. Slice mango into thin strips and grill until they are soft and slightly charred around the edges. Spoon pudding into bowls and add a few strips of mango to each and viola! A tasty, quick dessert!