Fruity, coconut rice puddings
- 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
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.