Mango Coconut Rice Pudding

1 quart whole milk
1 cup Arborio rice (about 8 ounces)
1/2 cup sugar
One 14-ounce can unsweetened coconut milk
1 vanilla bean
1/2 cup coarsely shredded unsweetened coconut
1 mango diced
4 oz mango puree

In a large saucepan, combine the whole milk, rice, vanilla bean (split in half), sugar, 2 cups of water and bring to a boil. Simmer over medium heat stirring frequently until rice is tender and the sauce is thick and creamy sauce. This will take about 30 minutes. Stir in the coconut milk and continue to simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly. Once cool to the touch, fold in diced mango and mango puree until blended Toast shredded coconut in a dry sauté pan over medium heat until golden brown

Top finished rice pudding with coconut shavings and enjoy!