Raspberry & Mango Coconut Risotto

• 2 cups Unsweetened Coconut Milk
• 3 cups Skim Milk
• 1 Tablespoon Canola (or Grapeseed) Oil
• 2/3 cups Arborio Rice
• 1 dash Coarse Salt
• 3 Tablespoons Sweetener, Such As Honey, Maple Syrup, Sugar
• 1 whole Vanilla Bean, Or 1 Tablespon Vanilla Bean Paste Or 1 Teaspoon Pure Vanilla Extract
• 1/2 cups Toasted Coconut, Divided
• 1/2 cups Mango, Diced
• 1 pint Raspberries
• 1/4 cups Hazelnuts, Chopped And Toasted, Or Your Favorite Nut
• 6 sprigs Mint For Garnish (optional)

1. In a large pot, bring coconut milk and skim milk to a simmer. Turn off heat but leave pot on stove so it remains hot.
2. Bring oil to medium-high heat in a large skillet. Add rice and saute until rice becomes translucent; season with a dash of salt. To start, add about 1/2 cup milk mixture into skillet and stir with rice. The mixture should be simmering; adjust heat if necessary. Continue to stir as rice absorbs liquid, about 3-4 minutes. When almost all liquid has absorbed, add an additional 1/2 cup liquid. Repeat this process until all milk mixture is used up and rice is creamy and tender. The entire process will take about 30 minutes. Stir in sweetener. Remove from heat.
3. Slice vanilla bean in half and scrape seeds out with a knife (or add vanilla paste or extract, if using). Stir vanilla, 1/4 cup toasted coconut and mango into the rice. Transfer to a glass bowl with a lid and refrigerate for 1-2 hours.
4. Once cool, scoop into bowls and top with raspberries, remaining coconut, hazelnuts and mint (optional).

milk, milk, oil, rice, salt, honey, vanilla bean, toasted coconut, mango, raspberries, ubc

Taken from tastykitchen.com/recipes/desserts/raspberry-mango-coconut-risotto/ (may not work)