
Fruity, coconut rice puddings
, 20 July 2017
(109 votes)
Nutritional Info
Each 158g serving contains
-
Energy
595KJ
142KCAL
7% -
Fat
6.6g
med
9% -
Saturates
5.2g
med
26% -
Sugars
7.7g
low
9% -
Salt
0.05g
low
1%
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
- 100g pudding rice
- 400ml reduced-fat coconut milk
- 400ml skimmed milk
- 50g desiccated coconut
- 1tsp ground cinnamon
- 50g golden caster sugar
- Zest 1 lemon
- ½ pineapple, peeled, cored and finely sliced
- 1 mango, peeled and stone removed, finely sliced
- 20g pomegranate seeds
Method
Put the rice, coconut milk, skimmed milk, half the desiccated coconut, cinnamon, sugar and zest in a large pan over a medium heat. Simmer for 40-50 mins, stirring occasionally, until the rice is tender and the mixture becomes thick and creamy.
Mix together the pineapple and mango. Put the remaining coconut in a small frying pan over a medium heat and toast for 3-5 mins until golden.
To serve, spoon the pudding into serving bowls, top with the pineapple, mango and pomegranate seeds, and sprinkle with the toasted coconut.