Coconut milk makes a beautifully creamy rice pudding and the vanilla extract lifts the flavour perfectly. Serve with whatever fresh fruit you like, but mango does go well with the coconut and brings a refreshingly tropical feel to this family favourite.
Put the rice, coconut milk, milk, sugar and a pinch of salt into a large saucepan and bring to the boil. Reduce the heat a little and simmer briskly for 20 minutes, stirring frequently.
Add the vanilla and desiccated coconut and simmer for another 5 minutes, stirring regularly, until thick and creamy.
Serve hot or cold with slices of fresh fruit and some toasted coconut chips scattered over.
150g jasmine rice
400ml tin of coconut milk
800ml unsweetened, plantbased milk of your choice
85g unrefined sugar or
golden caster sugar
Pinch of sea salt
1 tsp vanilla extract
60g desiccated coconut
To serve
Slices of mango (or other seasonal fruit, such as strawberries or raspberries)
Toasted coconut flakes
