Passionfruit and Coconut Rice Pudding
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.