Gather all your ingredients. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Measure the coconut milk, whole milk, sugar, and vanilla extract.

In a heavy-bottomed saucepan, combine the rinsed jasmine rice, coconut milk, whole milk, and sugar. Stir gently to combine and ensure the rice is submerged in the liquid.

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Watch closely to avoid boiling over. Once small bubbles form, reduce heat to low.

Simmer on low heat for about 25-30 minutes, stirring occasionally to prevent sticking. The pudding is done when the rice is tender and the mixture has thickened but remains pourable.

Remove the pudding from the heat and stir in the vanilla extract until evenly distributed.

Transfer the pudding to a bowl and let it cool at room temperature. Cover with plastic wrap pressed onto the surface to prevent a skin. Cool about 30 minutes before refrigerating.

Toast the coconut flakes in a dry skillet over medium heat until golden, stirring frequently. Let cool before using to garnish.

Portion the chilled pudding into bowls. Top with toasted coconut flakes and diced mango if desired. Serve chilled.