Creamy rice pudding made low oxalate with white rice, coconut milk, and a touch of honey. A naturally gluten-free, comforting dessert finished with sweet fresh mango.
Mix the milk, coconut milk, rice, and salt in a medium saucepan. Bring to a boil while stirring, then reduce the heat to medium-low. Cover and simmer gently for 15–20 minutes, stirring occasionally.
Uncover the pan and cook for another 10 minutes, stirring constantly so the mixture doesn’t burn.
In a small bowl, whisk the egg yolks, honey, vanilla extract, and cinnamon extract. Fold in about 1 cup of the hot rice mixture to temper the eggs, then stir it all back into the saucepan. Cook on medium-low for 2 more minutes, until thick enough to coat the back of a spoon.
Remove from the heat and fold in the chopped fresh mango, or spoon it over the top when serving. Enjoy warm or chilled.