1. Rinse and drain the white rice, then add it to a pot. In another saucepan, heat coconut milk and coconut tea (placed in a teabag), let steep for 10 minutes. Remove tea, add maple syrup and cinnamon; mix well.

2. Bring the milk to a boil, cover, and simmer the pudding over low heat for 20-30 minutes or according to package instructions, stirring occasionally. If you see any foam forming on the surface of the pudding, skim it off with a spoon. At the end of cooking time, the rice should be creamy, like a runny risotto; if it feels too dry, add a splash of milk.

3. Divide the pudding among serving bowls or cups, cover it with cling film, and let it cool down completely in the fridge. Before serving, you can drizzle the rice pudding with a little cold milk, dust it with ground cinnamon, and sprinkle with toasted coconut.