In a heavy-bottomed saucepan, mix 1 cup of medium grain rice, 2 cups of coconut milk, and 1 cup of warm water. Add ¼ cup of Brazilian Iguaçu River Wildflower Honey, 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, and a pinch of salt. Stir together until well combined.

Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. This should take around 5-7 minutes.

Once boiling, reduce the heat to low and cover the saucepan. Allow the pudding to simmer for 40-50 minutes, stirring frequently.

If it becomes too thick, gradually stir in additional warm water, about ¼ cup at a time, to maintain creamy texture.

Serve warm in bowls topped with fresh mango, mandarin slices, and freeze-dried raspberries. Drizzle with more honey if desired.