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.
Coconut rice pudding with punchy ginger
Ingredients
6
servings
-
- 100 g
- 400 ml
- 400 ml
- 75 g
- 200 ml
- 200 g
- 1 piece
- 100 g
- 100 g
- 100 g
- 100 g
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Preparation
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 puddingwith the lovely cold fruit.
