Creamy Coconut Rice Pudding with Mango & Maple Granola
Recipe by Helen Tzouganatos
Ingredients:
½ cup arborio rice
1½ cup coconut milk
¾ cup coconut cream
2 tbsp caster sugar
To Garnish
Fresh mango slices
Handful of maple granola
Ground cinnamon
Method:
Add rice, coconut milk, coconut cream, sugar and 3/4 cup of water to a medium saucepan. Bring to a simmer, cover and cook over low heat for 15 minutes, stirring occasionally until the rice is al dente.
Spoon pudding into serving bowls. The pudding will thicken as it cools. Rest for 5 minutes and eat warm or refrigerate to eat cold. Garnish with mango, granola and cinnamon to serve.
