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.
Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.
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.
To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.
You can replace the milk with almond or soy beverage for a dairy-free recipe.
You can also add half a vanilla bean when cooking the rice, instead of using vanilla extract.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.