You’ll Need
250g cooked jasmine rice
200ml coconut milk
100ml whole milk
2 tbsp caster sugar
1 tsp vanilla extract
1 ripe mango, diced
For The Finish
1 tbsp toasted coconut flakes
Extra diced mango
Optional But Dangerous
White chocolate shavings
Honey drizzle
Vanilla ice cream
Method
Preheat your air fryer to 170°C.
Lightly grease four ramekins or foil pudding pots.
In a bowl, combine the cooked jasmine rice, coconut milk, whole milk, caster sugar, and vanilla extract.
Stir through half of the diced mango.
Divide the mixture evenly between the pudding pots.
Air fry at 170°C for 12–15 minutes until hot, creamy, and lightly golden around the edges.
Allow to rest for 2 minutes.
Top with the remaining mango and toasted coconut flakes.
Serve warm or slightly chilled depending on how tropical you're feeling.