|100 g g||pudding rice pudding rice|
|400 ml ml||coconut milk coconut milk|
|400 ml ml||almond milk almond milk|
|75 g g|| light brown sugar
light brown sugar|
|200 ml ml||water water|
|200 g g||sugar sugar|
|1 pieces piece|| ginger
|100 g g||strawberries strawberry|
|100 g g||blueberries blueberry|
|100 g g||mangoes mango|
|100 g g||bananas banana|
Coconut rice pudding with punchy ginger
With creamy almond milk and a deliciously fruity topping, this coconut rice pudding with punchy ginger is our very own version of one of Channel 4’s Sunday Brunch weekend recipes for you to try. We’ve suggested ingredients to make this pudding which you can pick up in your local Lidl store.
- Firstly, mix together the pudding rice, coconut milk, almond milk for creaminess and soft light brown sugar. Transfer to an ovenproof dish and bake at 160C for approximately 75 minutes until soft.
- To make the fruit mixture, boil the water and sugar together with the grated ginger for kick, for approximately 8 minutes until slightly syrupy. Cool completely.
- Add the strawberries and blueberries for fruitiness, along with the mango for sweetness and banana. Chill for at least an hour.
- Serve the hot pudding with the lovely cold fruit.