Place the dry jasmine rice in a 10-inch dry skillet over medium heat. Stir constantly for 4 to 5 minutes until the grains turn light golden and smell nutty. Do not stop stirring - the rice can go from golden to burnt in about 30 seconds past this point.

Transfer the toasted rice to a high-speed blender. Let it cool for 2 minutes, then blend on high until it becomes a fine powder, about 30 seconds.

Add the coconut cream, water, palm sugar, salt, and pandan extract (if using) to the blender with the rice powder. Blend on high for 60 full seconds until completely smooth.

Pour the mixture through a fine-mesh sieve into a small saucepan, pressing with a spoon to extract as much liquid as possible. Discard the solids left in the sieve.

Warm the strained coconut-rice mixture over low heat for 3 to 4 minutes, stirring until the sugar dissolves and the liquid is just hot - do not let it boil. Remove from heat and set aside.

Add the mango flesh, 1 teaspoon palm sugar, and lime juice to a clean blender. Blend until completely smooth, about 30 seconds. Taste and add another half teaspoon of sugar only if the mango is underripe or tart.

Pour the mango puree into a small pitcher or measuring cup and set aside.

For iced lattes: fill two tall glasses with ice cubes. Pour the coconut-rice base evenly between the two glasses. Spoon the mango puree over the top so it sits as a separate layer.

Drizzle 1 tablespoon of coconut cream over each glass, add a pinch of toasted rice powder and sesame seeds if using, and serve immediately with a wide straw.

For hot lattes: reheat the coconut-rice base in the saucepan over low heat until steaming (about 3 minutes). Pour into two mugs, then spoon warm mango puree over the top. Drizzle with coconut cream and serve.