Coconut Rice Pudding with Exotic Fruits Click image to enlarge
Course: Dessert
Dish: Vegetarian
Serves: 4
Nutritional information per serving:

Calories: 390  

Protein: 31g    

Carbs: 23.0g              

Sugars: 4.0g  

Fat: 18.0g                   

Sat Fat: 6.0g  

Fibre: 3.0g                  

Sodium: 561mg


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Canned mango is high in vitamin A which promotes healthy skin and strengthens the immune system

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Coconut Rice Pudding with Exotic Fruits

Want to satisfy your sweet tooth but fancy something with a twist? This coconut rice pudding accompanied by exotic fruit should do the trick.
20 minutes to prepare and cook. Serves 4.
See “Can-veniently Nutritious” for more recipes

3 tbsp cashew nuts
425g can low fat rice pudding
4 tbsp coconut milk
425g can mango slices
411g can lychees
425g can black cherries



1. Heat a frying pan and dry roast the cashew nuts until golden brown.
2. When cool enough to handle, roughly chop the nuts.
3. Empty the rice pudding into a saucepan, add the coconut milk and heat gently until thoroughly combined.
4. Drain the mango, lychees and black cherries, reserving the juice. Pour the juice into a saucepan and heat gently. Simmer for 5 minutes until slightly reduced.
5. Spoon the rice pudding into a bowl alongside the fruit drizzled with the juices. Scatter a few cashew nuts onto the fruit to serve.

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