Ingredients 270 ml coconut milk 1 cup milk
2 tbsp caster sugar
1 tsp vanilla essence
1/3 cup medium-grain white rice, washed
1 cup water
¾ cup brown sugar
1 fresh mango, peeled
2 tbsp of roasted coconut chips, plus extra to serve.
Preheat the oven to 160° or 145° for fan forced. Grease four one cup ramekin dishes.
Whisk the coconut milk, eggs, milk, caster sugar and vanilla.
Put 1 tbsp of rice in each bowl.
Divide the egg mixture between the four bowls.
Put these in a baking dish and half fill to the sides of the ramekins with boiling water. Cover with foil and bake for 1 hour. Take off the foil and bake a further 10 minutes.
Meanwhile, put water and brown sugar in a saucepan over a low heat until the sugar dissolves. Increase the heat to medium and simmer for about 5 minutes or until it gets thick and syrupy.
Put the mango pieces into a blender and blend until it is a pulp.
This is the easiest way to cut a mango
Put some of this mixture on the top of the baked rice pots.
Top with the syrup.
Put some of the coconut chips over and serve warm or at room temperature adding a bit of extra coconut.