Coconut Rice Pudding with Exotic Fruits

Course: Dessert - Dish: Vegetarian - Serves: 4

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.


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.

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

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

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