Pineapple-and-mango-coconut-rice-pudding

Fruity, coconut rice puddings

A sweet, creamy, fragrant dessert with a tropical topping

By , 20 July 2017

(108 votes)

Fruity, coconut rice puddings

  • 50 Mins

  • Serves: 10

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.