Step 1

In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.

Step 2

Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.

Step 3

Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.

Step 4

To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.