Toast coconut in oven @ 180c for 4 minutes or until golden in colour
Add rice, coconut milk, 150ml coconut cream, vanilla seeds and pod, palm sugar, clove and salt to a medium sized saucepan and cook on medium heat stirring regularly for 20-25 minutes or until all liquid has been soaked up
Remove from heat and stir in remaining 50ml coconut cream
Serve with sprinkled pistachios, toasted coconut and mango on top.
medium sized saucepan
regular milk can be substituted for coconut milk if preferred and cream for coconut cream too
castor sugar is an alternative to palm sugar - you may need to use a little less as it's typically sweeter than palm sugar
make sure to stir the rice pudding gently and regularly. Gentle stirring helps keep the rice grains intact and regular stirring stops it from sticking to the bottom and burning!