Although I have enjoyed it countless times as mochi, I have never cooked sweet rice before and this challenge inspired me to try. I was also curious to see what would happen if I used coconut water instead of milk. I made a Thai Basil, Coconut and Lime sorbet last summer using coconut water, and was happily surprised with the results. Here, the resulting dessert is a lighter alternative to a coconut milk pudding, and one that will get sweeter as heady mango season approaches. Toasted chia and black sesame add a lovely nutty contrast. - gingerroot

Share: