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
(2 votes)
Cook: 50 Mins
Serves: 5
Price: 40p per serving
Nutritional Information
Each 158g serving contains
Energy
596kj
142kcal
596kj
142kcal
%
Fat
6.6g
6.6g
Med
%
%
Saturates
5.2g
5.2g
Med
%
%
Sugars
7.7g
7.7g
Low
%
%
Salt
0.05g
0.05g
Low
%
%
of your reference intake.
Typical energy values per 100g:
377kj/90kcal
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.