A sweet, creamy, fragrant dessert with a tropical topping
(112 votes)
Cook: 50 Mins
Serves: 10
Price: 47p per serving
Nutritional Information
Each 158g serving contains
Energy
596kj
142kcal
596kj
142kcal
7%
Fat
6.6g
6.6g
Med
9%
9%
Saturates
5.2g
5.2g
Med
26%
26%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
377kj/90kcal
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
1
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.
2
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.
3
To serve, spoon the pudding into serving bowls, top with the pineapple, mango and pomegranate seeds, and sprinkle with the toasted coconut.