Recipes
Recipes

Fruity coconut rice puddings

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

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

starstarstarstarstar
(2 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 5

Cooking Time

Price: 40p per serving

Nutritional Information

Each 158g serving contains

Energy
596kj
142kcal
%
Fat
6.6g
Med
%
Saturates
5.2g
Med
%
Sugars
7.7g
Med
%
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

1
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.
2
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.
3
Mix the mango and pineapple together.
4
Put the remaining 10g desiccated coconut in a small, dry frying pan and toast over a medium heat for 3-5 mins until golden.
5
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.