In a large saucepan, combine the rice with the almond milk, coconut water and Coconut Palm Sugar, and bring to a boil.

Reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until the mixture has thickened. Stir in the Lucuma and coconut milk, and cook for 10 minutes longer until rice is tender and mixture is creamy.

Let cool to room temperature, then refrigerate until chilled, about 2 hours.

To serve, spoon the rice pudding into bowls and top with fresh mango.

Makes 6 Servings

Submitted by Julie Morris