Coconut rice pudding with pineapple and mango recipe

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  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 221 calories / serving
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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. 

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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  • Ingredients

  • 75g (3oz) pudding rice
  • 1 x 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
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  • Energy 932kj 221kcal 11%
  • Fat 8.6g 12%
  • Saturates 6.8g 34%
  • Sugars 22.9g 25%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 34.4g Protein 4.1g Fibre 2g

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