Thai Ri-Coco-Mango

This dessert was inspired by a dish brought to fellowship lunch at our church... and named by Josh. It has less fat and much less sugar than the original. This is a light and cooling dessert, a perfect finisher for a traditional Thai meal, or whenever you want to make an elegant impression with just a few ingredients and very little time. Serves four.
2 cups dry rice (even brown rice will stick together well if you pack it together while its still hot), cooked according to package directions
1 can Thai Kitchen coconut milk
3 Tbsp Truvia sweetener blend, or your choice of sweetener
1/4 tsp vanilla
1 bag frozen mango, thawed
Shaved unsweetened coconut, toasted (for garnish, optional)
Press freshly cooked rice into desired mold, like a bundt pan or medium bowl, or smaller bowls or bundt pans for individual servings. Chill in the refrigerator or let cool on the counter until completely cool. Blend the coconut milk, sweetener, and vanilka in blender on low until well mixed. Transfer rice molds to serving plate by placing the plate over the mold, then flipping them quickly. Rice should cone right out. Pour coconut milk mixture over rice, top with mango and toasted coconut of using, and serve.

Tropical Mango Sorbet

1 1/2 bag frozen mango (could substitute half of this with frozen pineapple)
1 can coconut milk
1/4 tsp stevia
1/3 cup xylitol
2 Tbsp lime juice
Shaved unsweetened coconut, toasted (optional)

Pulse mango in food processor until finely chopped. Add remaining ingredients and process until smooth. You can also reserve the 1/2 bag to add after everything is smooth and pulse to desired consistency to have a more chunky sorbet. Serve with toasted coconut, if desired. Store leftovers in the freezer.

Baked Elegant Oatmeal

4 cups berries or sliced peaches
3 cups rolled oats
1 can original coconut milk
1 1/4 cup dairy free milk (I prefer almond)
2 tsp vanilla
1 tsp salt
1/2 cup frozen juice concentrate (white grape works best) or 3 Tbsp honey
3/4 cup shredded unsweetened coconut
1/3 cup nuts (pecans or walnuts work best)
6 Tbsp date sugar

Spread out fruit on the bottom of a 9x13 glass baking dish. Sprinkle oats on top. Mix milks, vanilla, salt, and juice concentrate in a blender or with a whisk. Make sure there are no clumps if using a whisk. Pour this mixture over the oats and fruit. Combine shredded coconut, nuts, and date sugar in a bowl, and mix well. Sprinkle evenly on top. Bake at 350 degrees F for 45 minutes. Remove from oven and let sit for 15 minutes to let the oatmeal set.