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Coconut rice pudding

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A lower-fat version of rice pudding
Serves
3
Prep
10 minutes
Cook
25 minutes
Each 204g serving contains
KCal
206
Carbs
31.0g
Fibre
1.9g
Protein
5.9g
Fat
6.1g
Saturates
4.20g
Sugars
3.1g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
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Ingredients
100g basmati rice
400ml unsweetened coconut milk drink
300ml soya milk
25g granulated sweetener
few drops vanilla essence
1 tbsp toasted coconut
  1. 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.
  2. 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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Vermicelli pudding

A traditional Asian dessert with wonderful fragrant flavours.
Special Diets
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Carbs
23.8g
KCal
190
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