Coconut rice pudding with pineapple and mango recipe
Made with refreshing coconut milk, this classic pudding has been given a tropical twist with pineapple and mango. It tastes just as good cold as it does hot – simply cover it with clingfilm as it cools to prevent a skin forming.
See method- Serves 6
- 5 mins to prepare and 40 mins to cook
- 221 calories / serving
Ingredients
- 75g (3oz) pudding rice
- 400ml tin light coconut milk
- 400ml (2/3pt) semi-skimmed milk or unsweetened almond or soy milk
- 4 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 1/2 ripe pineapple, diced
- 1 large, ripe mango, diced
- 1/2 lime, finely zested and juiced
- desiccated coconut, toasted, to serve
Each serving contains
- Energy
- 930kJ 221.0kcal
- Fat
- 9g
- Saturates
- 7g
- Salt
- 0.3g
- Sugars
- 23g
of the Reference intake
Carbohydrate 34.4gProtein 4.1gFibre 2.0g
Method
- In a medium pan, combine the rice, coconut milk, milk, 3 tbsp sugar and 1/4 tsp salt; stir well.
- Set the pan over a medium heat and bring to the boil. Reduce the heat, partially cover with a lid and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened. Stir in the vanilla extract.
- Meanwhile, toss the pineapple and mango with the lime zest, lime juice and the remaining sugar; set aside. Spoon the warm pudding into cups or glasses and top with the chopped mixed fruit and a scattering of coconut.
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