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Passionfruit and Coconut Rice Pudding

article.title
PREP TIME
minutes
5 mins
COOK TIME
minutes
35-40 mins
NUMBER OF SERVINGS
persons
2-3
DIFFICULTY
difficult
Easy

INGREDIENTS

800ml of coconut milk

100g of Delmaine Arborio rice

1t vanilla extract

50g  Delmaine Passionfruit Topping

2 Tbsp desiccated coconut

DIRECTIONS

Place 800ml of coconut milk, rice and vanilla in a pan and simmer gently for 45 minutes, stirring regularly until mix has been absorbed and rice soften. If rice has not soften by the time the coconut milk has evaporated add an additional 100mls of water.

Slice mango into half, thinly slice half a mango and with the other half whizz until smooth

Toast the coconut in a small non-stick frying pan for 2 -3 minutes until golden.

Ripple the puree mango through the rice pudding and spoon into bowls. Scatter the thinly sliced mango pieces and toasted coconut over each bowl to serve.

Alternative you can switch the 50g of Delmaine passionfruit sauce for fresh  the mango slices for a healthy twist.