I've seen black rice pudding on menus at Warungs in Bali and have passed by a recipe for it on The Kitchen, which have both inspired me to take a shot at it. But I wanted to make the pudding a little different from what I've seen. Less sweet so it could be for breakfast or dessert, using straight up coconut cream, palm sugar, fresh vanilla beans, mint and mangos. The sweetness of the mango allows the pudding to be made a little less sweet but feel free to add more sugar if you'd like.

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