COCONUT RICE PUDDING WITH LEMONGRASS & GINGER FRUIT

 

 

 

 

Serves: 4-6

Prep Time: 10 mins

Cooking Time: 1 hour

 

Ingredients

 

100g pudding rice

400ml Tin coconut milk

400ml almond milk

1 vanilla pod

75g soft light brown sugar

 

200ml water

200g sugar

1 vanilla pod

2 stalks lemongrass – bashed

50mm piece ginger, grated

 

100g each strawberries, blueberries, mango, banana

 

Method

  1. Mix together 100g pudding rice, 400ml Tin coconut milk, 400ml almond milk, 1 vanilla pod and 75g soft light brown sugar. Transfer to an ovenproof dish and bake at 160c for approximately 75 minutes until soft.
  2. For the fruit - boil 200ml water 200g sugar, 1 vanilla pod, 2 stalks lemongrass – bashed and 50mm piece ginger, grated for approximately 8 minutes until slightly syrupy.
  3. Cool completely.
  4. Add 100g each strawberries, blueberries, mango, banana and chill for at least an hour.
  5. Serve hot pudding with the lovely cold fruit.

 


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