Coconut rice pudding

Fruity coconut rice puddings

A creamy dessert with a topping of tropical mango, pineapple and pomegranate

, 17 December 2020

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Fruity coconut rice puddings
  • 50 Mins

  • Serves: 5

  • Price: 40p per serving

Nutritional Info
Each 158g serving contains
  • Energy

    595KJ

    142KCAL

    %
  • Fat

    6.6g

    med

    %
  • Saturates

    5.2g

    med

    %
  • Sugars

    7.7g

    low

    %
  • Salt

    0.05g

    low

    %
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 50g pudding rice
  • 200ml reduced-fat coconut milk
  • 200ml skimmed milk
  • 25g golden caster sugar
  • ½tsp ground cinnamon
  • 25g desiccated coconut
  • ½ lemon, zested
  • ½ ripe mango, peeled, destoned and finely sliced
  • ¼ pineapple, peeled, cored and finely sliced
  • 10g pomegranate seeds
Method
  • Put the pudding rice, coconut milk, skimmed milk, golden caster sugar, cinnamon, 15g desiccated coconut and the lemon zest in a large pan. Stir to combine.

  • Heat over a medium setting until just boiling, then simmer for 40-50 mins, stirring occasionally, until the rice is tender and the mixture thickens and becomes creamy.

  • Mix the mango and pineapple together.

  • Put the remaining 10g desiccated coconut in a small, dry frying pan and toast over a medium heat for 3-5 mins until golden.

  • Divide the rice pudding between 5 serving bowls. Top with the mango and pineapple slices and pomegranate seeds, then sprinkle with the toasted coconut to serve.