Step 1

Bring coconut cream, milks, vanilla bean, bay leaf and rice to a simmer in a medium saucepan over medium heat. Simmer gently, stirring occasionally, for 30–35 minutes or until rice is tender. Remove from heat. Remove and discard bay leaf.

Step 2

Whisk egg yolks and sugar in a bowl until pale and creamy. Stir into rice mixture. Cook on low heat, stirring, for 5–8 minutes or until it coats the back of a spoon (don’t overcook or the eggs will scramble). Stir in dried mango.

Step 3

For caramelised mango, cut mango into large pieces. Line a baking tray with baking paper. Heat a large non-stick frying pan over high heat. Add mango and toss gently for 30 seconds. Sprinkle with sugar. Add butter. Cook 1–2 minutes or until mango caramelises. Immediately pour onto the lined tray.

Step 4

Divide coconut rice among serving bowls or glasses. Top with caramelised mango and garnish with coconut and pistachios to serve.