Fruity coconut rice puddings
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- 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
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.