Copy Link
Add to Bookmark
Report
Coconut rice pudding with papaya and lime
Vegan pud
- Preparation time: 10 minutes + standing
- Cooking time: 25 minutes
- Serves: 4
Ingredients
- 70 g short grain pudding rice
- 2 tbsp light brown soft sugar
- 400 ml can reduced fat coconut milk
- 200 ml unsweetened coconut drink (such as Rude Health)
- 1 Waitrose Perfectly Ripe Large Solo Papaya, peeled, deseeded and sliced
- 1⁄2 unwaxed lime, zest and juice
Coconut topping
- 10 g desiccated coconut
- 1 tsp light brown soft sugar
Method
- Preheat the oven to 180 °C, gas mark 4. Put the rice, 2 tbsp sugar, coconut milk and coconut drink in a large saucepan. Bring to the boil, then lower the heat and simmer for about 20 minutes until the rice is soft and coated in a silky coconut sauce. Add a splash more coconut drink to loosen if necessary. Cover and set aside off the heat for 10 minutes.
- For the coconut topping, toss together the desiccated coconut and sugar, then spread out on a small baking tray. Bake for 4-5 minutes until golden. Meanwhile, toss the papaya with the lime zest and juice.
- Divide the pudding between bowls. Top with the papaya and scattered toasted coconut. Serve immediately.
Cook's tip
For a stronger coconut flavour, swap the brown sugar for coconut sugar