Coconut rice pudding

A lower-fat version of rice pudding

Serves

Prep

10 minutes

Cook

25 minutes

Each 210g serving contains (excludes serving suggestion)

KCal

240

Carbs

28.7g

Fibre

1.4g

Protein

1.4g

Fat

11.4g

Saturates

8.60g

Sugars

7.7g

Salt

0.00g

Portion Fruit & Veg

Ingredients

100g basmati rice

1 x 400g can reduced-fat coconut milk

300ml soya milk

25g caster sugar

few drops vanilla essence

1 tbsp toasted coconut

Method

Place all the ingredients, except the toasted coconut, into a small pan. Place over a low heat and simmer very gently for 20–25 minutes until the rice is tender.
Serve topped with the toasted coconut.

Chefs tips

Cook gently with a lid on, you can always add a little more soya milk or water if the rice starts to stick to the pan.
If you can't find toasted coconut, simply add 1 tbsp of desiccated coconut to a dry frying pan and stir over a medium heat for 2-3 minutes until it starts to brown.

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