Vegan Thai Coconut Rice Pudding

Ingredients:

• 2 cups sushi rice
• 2.5 cups water
• ½ tsp salt
• 5 cups coconut cream
• ½ cup monk fruit erythritol blend
• 4 mangoes
• 2 tablespoon black sesame seeds

Directions

1. Soak sushi rice overnight.
2. Drain rice and wash until the water runs clean.
3. Add in 2.5 cups of water and ½ tsp salt. Cook rice in rice cooker for 15-20 minutes. Transfer into a large bowl.
4. While rice is hot, mix in coconut cream and monk fruit erythritol blend.
5. Allow to cool and then portion into 8 serving dishes.
6. Top with ½ cubed mango and ¼ tablespoon black sesame seeds.