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Coconut Mango Rice Pudding
Ingredients
  • 2 cups cooked long-grain rice (like jasmine or basmati)
  • 2 cups full-fat canned coconut milk (from 2 cans)
  • ½ cup granulated sugar
  • ⅛ teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 1 cup peeled and diced mango, divided
  • ¾ cup toasted unsweetened coconut flakes, for garnish
  • Cook Mode Prevent your screen from going dark
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