A creamy baked coconut rice custard filled with sweet mango and topped with golden toasted coconut.

Scale

2 cups cooked rice

2 cups full-fat coconut milk

2 large eggs

1/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups diced ripe mango

1/2 cup shredded coconut

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1. Preheat oven to 350°F and grease an 8×8-inch baking dish.

2. Whisk coconut milk, eggs, sugar, vanilla, cinnamon, and salt.

3. Stir in cooked rice.

4. Fold in mango and shredded coconut.

5. Transfer mixture to baking dish.

6. Bake for 40 to 45 minutes until set and golden.

7. Cool slightly before serving.

Use ripe mangoes for the best flavor.

Full-fat coconut milk creates the creamiest texture.

Serve warm or chilled.