Tired of those run-off-the-mill desserts? Eating dollops of ice cream all day? Or perhaps fruits with globs of whipped cream. Instead of looking for other desserts to buy, why not try whipping up a new taste for your whole family? Here’s something with a really tropical treat – mangos, coconut and rice in one delicious dessert.

What you need:

• 1 cup jasmine rice
• 1 (14 oz,) can reduced-fat coconut milk
• 1/2 cup sugar
• 1 tsp. salt
• 2 tsp. rum or 1 tsp. vanilla extract (optional)
• 3/4cup sweetened shredded coconut
• 2 mangoes, peeled and diced

What to do:

• Preheat oven to 375°F and grease a shallow 2 ½-quart baking dish.
• Boil 1 ¾ cups water in a medium saucepan, and stir in rice. Cover and reduce heat. Simmer for around 20-25 minutes or until all water is absorbed. Remove from heat.
• During last minute of cooking the rice, boil coconut milk, sugar, and salt in a small saucepan with medium-high heat. Cook for 4 minutes then turn off heat and stir in the rum.
• Fluff the rice with fork and pour coconut milk on top. Cover it with wax paper and let it rest for 30 minutes.
• Spread coconut shreds in a single layer on a baking sheet and toast in the oven stirring frequently for 7-10 minutes or until it becomes golden brown. Let it cool.
• Serve rice pudding at room temperature or warmed slightly on stove top, and dress it up with the diced mangoes, and garnish with the toasted shredded coconut.