Creamy Coconut Rice Pudding
Creamy coconut rice pudding made with coconut milk, semi-skimmed milk, pudding rice and vanilla. This easy one-pan dessert is rich, comforting and perfect served warm or chilled with your favourite toppings
Servings: 4 people
Calories: 244kcal
Ingredients
Rice Pudding:
- 80 g of Pudding rice
- 400 ml of Light coconut milk
- 400 ml of Semi-skimmed milk
- 2 tablespoons of Maple syrup
- 1 tablespoon of Vanilla extract
Topping:
- 125 g of Pineapple chopped into 2cm chunks
Optional toppings:
- Desiccated coconut
- Nutmeg
Instructions
- Rice: Put 80 g of Pudding rice into a pan (do not rinse).
- Milk: Add 400 ml of Semi-skimmed milk, 400 ml of Light coconut milk, 2 tablespoons of Maple syrup and 1 tbsp of Vanilla extract.
- Cook: Put on a medium heat and bring to the boil, about 5 minutes. Turn down to a simmer and cook for 35 minutes, stirring every 5 minutes, until it has thickened.
- Cut the pineapple: While the rice is cooking, chop 125 g of Pineapple into 1 inch/2cm chunks.
- Cook the pineapple: Put the pineapple into a frying pan. Gently heat for 10 minutes. If you want it to caramelise more, you can add a little sugar or maple syrup.
- Serve: Serve the cooked pineapple on top of the rice pudding with a little Nutmeg and Desiccated coconut (optional).
Notes
- Swap the pineapple for mango (or a combination of both). Cook it in the same way, to mix things up a bit.
- You can freeze this in individual portions or keep it in the fridge for up to 2 days. Just make sure it has cooled completely before putting it in the fridge or freezer.
Nutrition
Serving: 1portion | Calories: 244kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 119mg | Potassium: 217mg | Fiber: 1g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 15mg | Calcium: 136mg | Iron: 1mg
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